In September I shared one of my favorite recipes for Crockpot Mojo Pork. Because it’s just as easy to make 4 or 5 pounds of shredded pork in the Crockpot as it is to make 2 or 3 I will usually make a larger batch of pork and use half of it to make this “Fiesta Pork and Rice Bake.” It’s a casserole style dish that requires a little extra prep work. But you can throw the casserole in the freezer before baking and pull it out a couple weeks later when you’re ready to eat.
You’ll need all the ingredients from the Crockpot Mojo Pork Recipe, plus these extra ingredients:
- 1 box of Yellow Rice Mix (makes approx. 4 cups prepared)
- 1 can of Black Beans (drained)
- 1/2 cup of your favorite salsa
- 1.5 - 2 cups of Shredded Cheddar Cheese
- 9 x12 pan (use a disposable foil pan with cover if you plan to freeze)
Prepare the shredded pork in accordance with the Mojo Pork instructions linked above then continue on to make the casserole.
First, cook the rice according to the package instructions. You should have about four cups of fluffy yellow rice once fully prepared. Add the black beans (drained) and salsa and mix together with the rice. Spread the rice and bean mixture and spread evenly across the bottom of a greased 9x12 pan.
Next, add a layer of shredded pork. I usually set aside about 2 - 2.5 lbs (about 1.1kg) of shredded pork for the casserole. If you like cooked onions, you can add some of the onions from your crockpot to the mix, I personally prefer the casserole without the onions.
Finally, top the casserole with a generous layer of cheese.
Cover with aluminum foil and bake at 350 degrees for 30 minutes. You’ll want the cheese to be fully melted. You may want to remove the foil for the last 5–10 minutes of baking.
If you plan on freezing the casserole to eat later, you’ll want to cover it tightly with foil (and optionally a lid if your pan has one) and freeze for up to a month before baking. When you’re prepared to bake, remove the casserole from the freezer and allow it to thaw fully in the refrigerator before baking. I usually take mine out the evening before I plan to bake it, but it will do fine in the fridge for a day or two before you bake it.
Serve with your favorite vegetable and perhaps a side of bread. Enjoy!