From: dnevessr@aol.com

Pork and Green Chili Casserole

1-1/2 lbs boneless lean pork, cut into 1/2-inch cubes
1 can (15 ozs)  black beans, rinsed and drained
1 can (10-3/4 ozs) reduced-fat,  reduced-sodium condensed cream of 
chicken soup, undiluted
1 can (14-1/2  ozs) diced tomatoes, undrained
2 cans (4 ozs each) chopped green chilies
1  cup quick-cooking brown rice
1/4 cup water
2 tbsps salsa
1 tsp ground  cumin
1/2 cup shredded fat-free cheddar cheese

In a large skillet  coated with nonstick cooking spray, saute pork until no
longer pink; 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 F for 30 minutes or until bubbly.
Sprinkle with cheese;  let stand until melted.

Serves 6 
Calories 360;Fat 10g;Chol  74mg;Sodium 850mg;Carbs 30g;Protein 34g

Taste of Home's Low-Fat Country Cooking Volume 6

Marilyn 
Moderator for
Diabetic_Recipes@yahoogroups.com