Serves:
6
Prep Time:
45
Meal Occasion:
Main Dish, Soup, Lunch
Cuisine Type:
Southwestern, Santa Fe
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | lb pork cut into 3/4" cubes |
| 1 | can navy beans drained |
| 1 | can chopped tomatoes |
| 4 | green onions sliced |
| 1 | clove garlic minced |
| 2 | Tbsp. vegetable oil |
| 4 | tsp. sour cream |
| 1 | Tbsp. chili powder |
| 1 | cup beer |
| 1 | tsp. ground cumin |
| 1 | can nacho cheese soup |
May use any type of pork you desire, ground, chops, loin, or ribs.
Recommended:
Instructions
1. In 3-quart saucepan over medium heat, in hot oil, cook pork a few pieces at a time until browned on all sides, removing pork as it browns.
2. Return pork to saucepan. Add garlic, chili powder and cumin. Cook 5 minutes, stirring occasionally.
3. Stir in soup, beer and tomatoes; heat to boiling. Reduce heat to low.
4. Cover; simmer 40 minutes or until pork is fork-tender.
5. Meanwhile, cook rice according to package instructions.
6. Add beans to pork mixture; heat through. Serve over rice.
7. Garnish with sour cream and onions.
