Baked Black Beans and Rice

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What's For Dinner?

Baked Black Beans and Rice

– by Jean Fisher

Black beans and rice baked in the oven with a crunchy, cheesy topping.

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Baked Black Beans and Rice

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Serves 4

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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

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From kitchen to table in 2 hours 15 minutes.

Directions

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.
Return oven and bake for 20 minutes more or until all of the moisture has been absorbed and the top is golden brown.

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Nutritional Information for Baked Black Beans and Rice

Nutritional information for Baked Black Beans and Rice

Calories: 526
Calories from Fat: 183

% Daily Value*

Total Fat 20.5g	32%
Saturated Fat 10.5g	52%
Cholesterol 48.5mg	16%
Sodium 1913.5mg	80%
Total Carbohydrates 65g	22%
Dietary Fiber 11.5g	46%
Sugars 3.5g	~
Protein 23g	4%

Vitamin A	61%	Iron	24%
Vitamin C	22%	Calcium	32%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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