Black beans and rice baked in the oven with a crunchy, cheesy topping.
Ingredients
1 cup vegetable broth
1/2 cup uncooked rice
2 cups canned black beans
1 cup diced tomatoes with green chilies
1 cup tomato sauce
1/4 cup salsa
3/4 cup sour cream
4 ounces shredded cheddar cheese
1 ounce tortilla chips
1 spritz non-stick cooking spray
Description
- Heat vegetable broth in a saucepan on high until boiling. Stir in rice, cover and reduce heat to low. Simmer for 45 minutes without lifting the lid.
- At the end of the 45 minutes cooking time for the rice, preheat oven to 350 degrees.
- Drain and rinse black beans and place in a mixing bowl along with undrained tomatoes, tomato sauce, salsa, sour cream and half the shredded cheese. Add rice and stir to mix.
- Spray a casserole pan with non-stick cooking spray. Pour rice and bean mixture into casserole.
- Place in oven and bake for 1 hour.
- Crush tortilla chips and sprinkle over the top of the casserole. Spread remaining shredded cheese evenly over casserole.
