1 1/2 lb. boneless pork, cut into 1/2-inch cubes
1 tbsp. vegetable oil
12 cans (15 oz.) black beans, rinsed and drained
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
1 (14 1/2 oz.) can chopped green chilies
1 c. quick cooking brown rice
1/4 c. water
1 tsp. salsa
1 tsp. ground cumin
1/2 c. shredded Cheddar cheese

In large skillet, cook pork in oil 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-quart baking dish.

Bake, uncovered, at 350°F for 30 minutes or until bubbly. Sprinkle with cheese and let stand a few minutes before serving.