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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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Presentation Tips
Try Skewering Some Cheddar Cheese Kabobs
Skewer cheddar cheese on a kabob for a fun appetizer. Cheddar-grape-soft pretzel; Artichoke-caper-salami-cheddar-red pepper; Shrimp-squash-cheddar;
Storage Tips
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Storage Tips
Cheese Triumphs in Room Temperature
Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.
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