Go Back
Pepper Jack Black Bean Rice Bake
Rachel Kim

Pepper Jack Black Bean Rice Bake

Black beans and corn turn rice and pepper Jack into a full meatless casserole. Green chiles bring steady warmth, while drained tomatoes keep the pan from loosening. The cheese is folded through instead of only piled on top, so every scoop holds together after resting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 5 cups cooked long-grain white rice
  • 2 cans black beans 15 ounces each, rinsed
  • 1 1/2 cups frozen corn thawed
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 2 cans diced green chiles 4 ounces each, drained
  • 1 cup sour cream
  • 1 cup whole milk
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 3 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Whisk sour cream, milk, cumin and salt in a large bowl.
  3. Fold in rice, beans, corn, tomatoes, green chiles and 2 1/2 cups pepper Jack.
  4. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling and browned at the edge. Rest 10 minutes.