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Rachel Kim

Black Bean Corn Taco Rice Bake

Print Recipe
Prep Time 18 minutes
Cook Time 28 minutes
Total Time 46 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked brown or white rice
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 1/2 cups drained corn
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1 1/2 cups thick tomato salsa
  • 2 tsp ground cumin
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Combine the rice, both beans, corn, tomatoes, salsa, cumin and 1 1/2 cups cheddar.
  3. Spread the mixture evenly in the dish and cover with the remaining cheddar.
  4. Cover with foil and bake for 18 minutes.
  5. Uncover and bake 8 to 10 minutes until browned and bubbling at the edges.
  6. Rest for 10 minutes before serving.