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Ingredients

• 1 1/2 - 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 can diced green chili peppers, drained
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 1 - 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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