Pork And Brown Rice Green Chile Casserole Food

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

GREEN CHILE AND RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Prepare the instant long grain and wild rice mix according to package directions.
• Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
• Bake 25 minutes in the preheated oven, or until bubbly.

PORK CHOP AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet,over medium-high heat, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside. , In the same skillet, saute onion, chiles and celery until onion is tender. Stir in rice; saute until lightly browned. Add remaining ingredients., Place in a greased 2-qt. baking dish. Top with pork chops. Bake at 30-40 minutes or until meat is tender.

PORK AND BROWN RICE GREEN CHILE CASSEROLE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
• Add in onion and garlic and saute for about 3-4 minutes.
• Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
• Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.
• Bake at 350 degrees until the cheese has melted.

PORK AND GREEN CHILI CASSEROLE

Steps:

• In large skillet, brown pork in oil until no pink remains, drain.
• Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
• Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
• Sprinkle with cheese, let stand a few minutes before serving.
• I have made this in my electric skillet and instead of putting it in the oven, just placed the lid on the skillet and let it simmer VERY slowly for 20 or so minutes. Then added the cheese, replaced the lid for about 5 minutes -- and it was good to go.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.
• Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

PORK AND GREEN CHILE CASSEROLE RECIPE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices. Nutrition Facts 1 serving: 390 calories, 15g fat (6g saturated fat), 81mg cholesterol, 814mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 32g protein.