Southwest Midnight Pork and Rice Casserole

By HazyWaters

This is a quick dish to prepare and very tasty. Black rice was used to add the black/purple color and a sweet, nutty taste. Black rice also has some very good nutritional benefits. If you can not find black rice, any rice will work.

Ingredients

• Cooked Rice:
• 1 1/2 lbs boneless pork, cut
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1 cup chopped onion
• 1/2 cup diced celery
• 1 cup carrot, diced
• 1/2 teaspoon black pepper, freshly ground
• 1 (20 ounce) can tomatoes
• 1 (15 ounce) can black beans
• 1/8 teaspoon Tabasco sauce
• 2 teaspoons chipotle chili powder
• 3 cups black rice, half cooked and drained
• 1/4 cup crushed blue tortilla chips
• 1/4 lb grated cheddar cheese
• 2 cups Black Rice
• 4 cups water
• 1 tsp salt
• 1 tbls butter

Preparation

Step 1

Cook black rice in well salted water. You can whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.

Trim fat from pork, cut in strips 1 inch wide and 2 inches long.

Brown pork in oil then add salt, pepper, chili powder, onions, and celery.

Cook 5 minutes stirring frequently.

Mix in tomatoes, Tobasco and optional items if desired.

Bring to a boil, cover and cook over low heat for 30 minutes.

Add the half cooked rice and mix lightly.

Taste and adjust seasonings as desired.
Turn into a greased 3-quart casserole.

Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.