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Pork and Green Chili Casserole

1 1/2 lb Boneless pork top loin -- into 1/2-inch cubes
1 tb Cooking oil
1 cn Black beans -- 15 oz. drained and rinsed
1 cn Cream of chicken soup, condensed -- 10 3/4 oz
1 cn Tomatoes, dried -- undrained
2 cn Green chiles -- 4 oz each drained
1 c Brown rice -- quick cooking
1/4 c Water
3 tb Salsa
1 ts Ground cumin
1/2 c Shredded cheddar cheese

In a large skillet, saute pork in oil until no pink remains; 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 deg. for 30 min. or until bubbly. Sprinkle with cheese; let stand a few min. before serving. Yield: 6 servings.

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