1 pkg. Spanish rice mix, prepared
1 1/2 lbs. pork loin butterfly chops, cubed
1 tablespoon olive oil
1/2 cup sour cream
2 cans (10 oz.) diced tomatoes with green chilies
1 can (15.5oz.) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup (4 oz.) shredded Mexican cheese blend
1/2 cup coarsely chopped fresh cilantro
Spray an 8×12″ baking dish.
Heat oil in large skillet over medium high heat, until hot. Add pork, stir fry 4-5 minutes until lightly browned.
In a large bowl, combine rice, pork, sour cream, one can tomatoes with green chilies, half of the beans and half of the corn; mix well. Spread mixture evenly in baking dish.
Top with the remaining beans, corn, tomatoes and cheese.
Bake at 375° for 20-25 minutes until heated through. Sprinkle on cilantro.