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Cheesy Pork, Rice and Black Bean Casserole

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“This could also be made using chicken breast or beef. Adjust all ingredient amounts to taste, this complete recipe may be doubled. I also add in some The Best Creole/Cajun Seasoning Mix just to kick the flavor up even more! Use instant rice only for this recipe.”

Ingredients Nutrition

  • 793.78 g boneless pork shoulder (cut into about 1-inch pieces)
  • salt and black pepper
  • 59.16 ml oil (can use less)
  • 1 large onion, chopped
  • 9.85 ml dried chili pepper flakes (optional or to taste)
  • 14.79-29.58 ml fresh garlic (or to taste)
  • 425.24 g can black beans, rinsed and drained (or use pinto beans)
  • 283.49 g can cream of mushroom soup, undiluted
  • 2 (226.79 g) candiced green chili peppers, drained
  • 236.59 ml uncooked instant Minute Rice (use white or brown)
  • 59.14 ml water (or use chicken or beef broth)
  • 118.29 ml salsa (mild or spicy)
  • 9.85-19.71 ml cumin (or use as much as desired)
  • salt and pepper
  • 177.44 ml grated cheddar cheese
  • sour cream, for top


  1. Season the pork cubes with salt and black pepper.
  2. Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
  3. Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
  4. Transfer mixture to a greased 2 or 3-quart casserole dish.
  5. Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
  6. Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
  7. Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
  8. Serve with sour cream on the side.

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