Ingredients
1
tablespoon butter
1/2
cup Progresso™ Italian style panko crispy bread crumbs
1
cup uncooked long-grain white rice
1
lb boneless pork chops, loin or tenderloin, trimmed and cut in 1-inch pieces
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
cup chopped red bell pepper (about 1 large)
1
cup chopped onions
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
teaspoons Italian seasoning
3/4
teaspoon salt
2
cups shredded Italian cheese blend (8 oz)
1/2
cup heavy whipping cream
2
tablespoons thinly sliced fresh basil leaves
Preparation
In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.
