Southwest
Black Bean and Rice Bake
2 cups cooked rice
1 (16-ounce) jar Salsa ( Heat level your choice )
1 (15.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can black beans, rinsed and drained
1 (4-ounce) can Diced Green Chiles, drained
1 1/2 cups sour cream
1/4 cup sliced green onions
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup crushed corn chips
Preheat oven to 350°F.
Grease a 13 x 9-inch baking dish.
Combine rice, salsa, tomatoes, beans and chiles in large bowl.
Add sour cream, green onions, and Monterey Jack cheese.
Transfer to prepared baking dish.
Top with cheddar cheese and corn chips.
Bake for 25 minutes or until cheese is melted.
Makes 6 servings
2 cups cooked rice
1 (16-ounce) jar Salsa ( Heat level your choice )
1 (15.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can black beans, rinsed and drained
1 (4-ounce) can Diced Green Chiles, drained
1 1/2 cups sour cream
1/4 cup sliced green onions
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup crushed corn chips
Preheat oven to 350°F.
Grease a 13 x 9-inch baking dish.
Combine rice, salsa, tomatoes, beans and chiles in large bowl.
Add sour cream, green onions, and Monterey Jack cheese.
Transfer to prepared baking dish.
Top with cheddar cheese and corn chips.
Bake for 25 minutes or until cheese is melted.
Makes 6 servings
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