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September 16, 2025
Pork, Black Bean, and Rice Casserole Recipe
Pork, Black Bean, and Rice Casserole utilizes pork shoulder roast with pantry items that turned out successfully for hearty meal creation and satisfying comfort food. This resourceful recipe demonstrates how basic pantry ingredients can create exceptional casserole experiences while utilizing economical cuts of meat. The successful outcome validates creative cooking approaches.
I made this pork and rice casserole with a pork shoulder roast and items in my pantry. It turned out to be filling and delicious.
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 (9×13-inch) casserole
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Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided
Directions
Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Cook’s Note
Cooking pork shoulder in this method ensures that the pork will not dry out.
Three or four fresh roasted Hatch chiles can be used in place of canned.
Nutrition Facts (per serving)
| 318 | Calories |
| 12g | Fat |
| 28g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 27% |
| Cholesterol 61mg | 20% |
| Sodium 1383mg | 60% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 5g | 19% |
| Total Sugars 2g | |
| Protein 24g | 48% |
| Vitamin C 25mg | 27% |
| Calcium 156mg | 12% |
| Iron 3mg | 18% |
| Potassium 544mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
