Go Back
One-Dish Black Bean Taco Rice Bake
Rachel Kim

One-Dish Black Bean Taco Rice Bake

This meatless rice bake gets its whole seasoning plan from salsa, so use a thick, punchy one. Beans make it substantial and cheddar seals the tender grains; don't add cheese early, because it goes oily under the foil.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups long-grain white rice
  • 2 cans 15 oz each black beans, drained and rinsed
  • 2 cups chunky salsa
  • 1 1/2 cups low-sodium vegetable broth
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and add the rice and black beans to a 9-by-13-inch baking dish.
  2. Stir in the salsa, vegetable broth, salt and black pepper until the rice is evenly spread and submerged.
  3. Cover the dish tightly with foil and bake for 45 to 50 minutes.
  4. Remove the foil and test several grains near the center; return the covered dish for 5 minutes if they remain chalky.
  5. Scatter the cheddar over the tender rice and bake uncovered for 8 to 10 minutes, until melted.
  6. Rest the bake for 10 minutes before scooping so the rice can absorb the remaining sauce.