This makes a really flavorful rice & beans dish. I like it a lot better than making a batch on the stove top, and it's a bonus that you just dump it all in the pan and it comes out beautiful! Easy and delicious!
1 1/2 cups raw brown rice
3 1/3 cups cooked black beans (or 2 15oz. cans, drained)
1 can diced tomatoes with chilies
1/2 cup salsa
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes (optional)
2 1/2 cups stock, heated to boiling in a saucepan
1 cup shredded cheese
Preheat oven to 350 degrees.
Mix rice, beans, tomatoes, salsa, onion, garlic, & pepper flakes in a large bowl. Add hot stock and stir. Add the shredded cheese.
Pour mixture into a greased 13x9 baking pan. Cover tightly with foil. Bake for approximately 70 minutes or until rice is cooked through.
*sometimes I crank the temperature up to 400 to make things cook a little faster, and sometimes it takes up to 90 minutes…it just depends on the day.
Serve with salsa & sour cream.
