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Rice ‘n’ Black Bean Bake

Name: Rice 'n' Black Bean Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 main-dish or 8-10 side-dish servings.
Cuisine: North America, Mexican
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1 can (10 ounces) diced tomatoes and green chilies, undrained; 1 can (8 ounces) tomato sauce; 1 jar (8 ounces) picante sauce; 2 cups cooked rice; 1 cup sour cream; 2 cups shredded cheddar cheese, divided; Corn or tortilla chips

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 main-dish or 8-10 side-dish servings

"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."

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Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (8 ounces) picante sauce
2 cups cooked rice
1 cup sour cream
2 cups shredded cheddar cheese, divided
Corn or tortilla chips

Directions

In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.

Nutrition Facts

1 each: 362 calories, 17g fat (12g saturated fat), 65mg cholesterol, 907mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 15g protein.

Rice ‘n’ Black Bean Bake

Total Time

Makes

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