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Pork Cutlets Stuffed with Black Beans and Rice

4 green onions, sliced, divided
1 cup cold cooked rice
1 can (15 oz.) black beans, drained, divided
6 oz. VELVEETA, cut into 1/2-inch cubes
6 thin pork cutlets (1-1/2 lb.) Safeway 1 lb For $1.99 thru 02/09
1 cup chicken broth
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. oil


Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly. Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth. Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.

Source: www.kraftrecipes.com