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Rice 'n' Black Bean Bake Recipe

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"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."

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Rice 'n' Black Bean Bake Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

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 (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Corn or tortilla chips

Directions

In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13-in. x 9-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. Yield: 6 main-dish or 8-10 side-dish servings.

Nutritional Facts 1 serving (1 each) equals 362 calories, 17 g fat (12 g saturated fat), 65 mg cholesterol, 907 mg sodium, 34 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Rice 'N' Black Bean Bake in Quick Cooking January/February 2000, p33

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Rice 'n' Black Bean Bake

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Reviewed on Oct. 01, 2011 by Joy_Davies

This has been a go to recipe for our family since the 2001 cookbook that it appeared in.

Reviewed on Jul. 05, 2011 by Donalee2

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.

Reviewed on Mar. 24, 2011 by kposton

I make this alongside burritos, tacos or fajitas. Great addition! The whole family loves it.

Reviewed on Jan. 21, 2011 by LoreneA

It was quick, easy and tasted great on a cold Winter's night! I used whole grain rice and low fat cheese.

Reviewed on Apr. 07, 2009 by GeoMom

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.

Reviewed on Jan. 12, 2009 by Sue.H

Didn't have black beans so I used pinto. It turned out fantastic!

Reviewed on May. 03, 2008 by chris28304

Very easy and quick to make. I believe this would also be good as a burrito filling by substituting the black beans with refried beans. This is a recipe that I'll be making again.