Pork and Green Chili Casserole

• 1 1/2 lb. boneless pork, cut into 1/2 inch cubes
• 1 tbl vegetable oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) condensed cream of chicken soup, undiluted
• 1 can (14 ounce) diced tomatoes, undrained
• 2 can (4 ounce each) chopped green chilies
• 1 box Uncle Bens Wild Rice
• 1/4 cup water
• 1/3 cup Salsa
• 1 tsp ground cumin
• 1/2 cup shredded cheddar cheese

In a 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 un-greased 2 quart baking dish.  Bake, uncovered, at 350 degrees for 60 minutes or until rice is cooked.  Sprinkle with cheese; let stand a few minutes before served.