Pork and Brown Rice Green Chile Casserole
Elevate weeknight dinners with this Pork and Brown Rice Green Chile Casserole, a comfort food classic packed with bold Southwestern flavors and wholesome ingredients. Tender ground pork is sautéed with aromatic onions, garlic, and warming spices like cumin and chili powder, then combined with hearty brown rice, creamy sour cream, earthy cream of mushroom soup, and zesty green chiles. Layered with melty cheddar cheese, this casserole is baked to golden perfection in just 35 minutes. Perfect for feeding a crowd, it’s an easy, satisfying dish that will quickly become a family favorite. Garnish with fresh cilantro for a vibrant finish and serve piping hot for a cozy, flavorful meal!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups cooked brown rice
- 1 cup green chiles (diced, canned)
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Finely dice the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground pork to the skillet and cook until browned and fully cooked through, breaking it apart with a spatula, about 6-8 minutes.
Stir in the ground cumin, chili powder, salt, and black pepper. Mix well to evenly coat the pork with the spices. Remove the skillet from heat.
In a large mixing bowl, combine the cooked brown rice, cooked pork mixture, green chiles, sour cream, cream of mushroom soup, and 1 cup of the shredded cheddar cheese. Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the cheese on top is melted and bubbly, and the casserole is heated through.
Remove the dish from the oven and let it cool for 5 minutes. If desired, sprinkle fresh cilantro on top as a garnish before serving.
Serve hot and enjoy your Pork and Brown Rice Green Chile Casserole!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 39.5 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2015 mg | 155% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
