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Ingredients

• 1-1/2 to 1-3/4 pounds  boneless pork shoulder roast, trimmed of fat
• 1 tablespoon  cooking oil
• 1 15-ounce can  black beans or pinto beans, rinsed and drained
• 1 10-3/4-ounce can  condensed cream of chicken soup
• 2 4-ounce cans  diced green chili peppers, drained
• 1 cup  quick-cooking brown rice
• 1/4 cup  water
• 1 to 2 tablespoons  salsa
• 1 teaspoon  ground cumin
• 1/2 cup  shredded cheddar cheese

Description

Green Chiles And Brown Rice Add Flavor Kick To Traditional Pork And Beans. If You Prefer A Less Spicy Dish, Reduce The Green Chiles To One Can.

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