Black Bean and Rice Chili-in-the-Oven

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Black Bean and Rice Chili-in-the-Oven (Illustration)

A cheesification of a staple side dish.

Servings

3-6

Prep Time

5 min

Cook Time

50 min

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Black Bean and Rice Chili-in-the-Oven

Ingredients

¾ lb lean ground beef
1 jar extra mild salsa
1 can (19 oz) black beans, drained
2 cups water
1 pouch chili seasoning mix
2/3 cup long grain rice (not instant)
1 cup Black Diamond Monterey Jack, shredded
4 Black Diamond Cheddar Slices

Preparation

Preheat oven to 350°F.
Cook beef in large nonstick frying pan over medium-high heat until beef is no longer pink; drain off fat.
Add salsa, beans, water, and chili seasoning mix to pan. Switch heat to high and bring to a boil. Stir in the rice.
Spoon into shallow 12-cup casserole dish. Cover and bake for 30 minutes.
As soon as it’s out of the oven, sprinkle in the shredded Black Diamond Monterey Jack and stir well.
Arrange Black Diamond Cheddar Slices over top of the chili and return to oven to bake, uncovered, for another 5 minutes or until rice is tender and cheese is melted.

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