Yield: 6 servings.
1-1/2 pounds boneless lean pork, cut into 1/2-inch cubes
1 can (15 ounces) black beans, rinsed and drained
1 can ( 10-3/4 ounces) low-fat condensed cream of chicken soup, undiluted
1 can ( 14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup quick-cooking brown rice
1/4 cup water
2 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded fat-free cheddar cheese
In a large skillet coated with nonstick cooking spray, saute pork until no longer pink; drain. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Sprinkle with cheese; let stand until melted.