Rice ‘n’ Black Bean Bake
Total TimePrep/Total Time: 30 min.
Makes6 main-dish or 8-10 side-dish servings
- 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
- 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 Facts1 each: 362 calories, 17g fat (12g saturated fat), 65mg cholesterol, 907mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 15g protein.
Jun 21, 2020
My husband claims this is far superior to anything he has had in a restaurant! We are both foodies and he is not fond of Tex-Mex foods but he cannot stop eating this. It is perfect as written but easy to modify. For example, when I made this yesterday I had only 1 cup of cheese and the sour cream was moldy so I stirred some queso dip into the rice and used plain Greek yogurt. It was still a hit!
May 11, 2016
Maybe I made this a bit incorrectly (I don't think I did), but I thought this was a bit runny. I don't think it was from the rice, because it was leftover rice, and as most people know, rice that's been sitting in the fridge tends to get a little dry. Other than that, my husband and I thought it was delicious. We both wished it was a bit firmer, but that didn't totally detract from the taste. You definitely need to eat this with tortilla chips, or as burrito filling with refried beans (as the previous reviewer mentioned). Overally, it was good, and it used all the leftover stuff I had in my fridge. I'd probably make it again, but I'm not going to seek it out.
Jan 12, 2015
My sister-in-law loves this recipe, and has called me many a time for this recipe while she is at the grocery store, because she knows I know it by heart. I tell her what ingredients she needs, and she runs to that aisle to get them! Also, I always add about 1 1/8 cups rice to 1 cup of water because sometimes the rice is too moist to be added to the rest of the recipe right away; otherwise, I have found that it tends to get a bit runny if the rice is too moist. My family always requests this recipe for family gatherings, and love it when I show up unexpectedly with a ready-made warm supper when they have had a busy week!
Oct 1, 2011
This has been a go to recipe for our family since the 2001 cookbook that it appeared in.
Jul 5, 2011
I MADE THIS RECIPE FOR DINNER TONIGHT. THE TASTE WAS DELICIOUS BUT IT WAS A LITTLE THIN. THE RECIPE DIDN'T SAY TO LET IT STAND FOR 5 OR 10 MIN BUT BY THE TIME WE HAD EATEN SOME IT HAD STARTED TO SET UP. I ALSO THOUGHT THAT ANOTHER CUP OF RICE MIGHT HAVE HELPED TOO. BUT THE TASTE WAS DELICIOUS SO WILL DEFINITELY MAKE IT AGAIN.
Mar 24, 2011
I make this alongside burritos, tacos or fajitas. Great addition! The whole family loves it.
Jan 21, 2011
It was quick, easy and tasted great on a cold Winter's night! I used whole grain rice and low fat cheese.
Jul 8, 2010
No comment left
Sep 23, 2009
No comment left
Apr 7, 2009
This is a great recipe - I've made it a ton and everyone loves it! It's a great option for vegetarians. I make it with corn & serve with tortilla chips.