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Savory Cheesy Black Beans with Fluffy Rice

This delectable dish has perfectly seasoned fluffy rice with tender black beans, topped with a layer of melted pepper jack cheese. The addition of tomatillo salsa adds a tangy touch to an already heartwarming meal.
3
40 min
TOTAL TIME
642
CALORIES
$0.94
PER SERVING
Savory Cheesy Black Beans with Fluffy Rice
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Ingredients
7 INGREDIENTS
4 SERVINGS
Canned Black Beans
15 oz canned black beans
rinsed and cooked
White Onion
1/2 cup white onion
finely chopped
Tomatillo Salsa
1/2 cup tomatillo salsa
Water
1 3/4 cups water
White Rice
1 cup white rice
Salt
1 pinch salt
Shredded Pepper Jack Cheese
3/4 cup shredded pepper jack cheese
Directions
7 STEPS
5 min
PREP TIME
35 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 400 degrees Fahrenheit.
2
In a saucepan, combine the white rice, tomatillo salsa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is fully cooked and fluffy.
3
While the rice is cooking, mix the cooked black beans with the finely chopped white onion.
4
Transfer the cooked rice into a casserole dish, then spread the black bean and onion mixture evenly over the rice.
5
Evenly sprinkle the shredded pepper jack cheese on top of the black bean and onion layer.
6
Place the casserole dish in the preheated oven and bake for 8-10 minutes, or until the cheese has melted and is slightly bubbly.
7
Remove the casserole from the oven and let it cool for a few minutes before serving.
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Health Info
Macros
109g
CARBS
8g
FAT
32g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
Contains these allergens
MILK
Nutrition Facts
PER SERVING
4 SERVINGS
270G EACH
Calories
642 kcal
32%
Carbohydrates
109 g
40%
Fat
9 g
11%
Protein
33 g
65%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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Frequently Asked Questions
Should I use canned or dried beans?
How long should I soak the dried beans?
How long does it take to cook black beans?
Does the water I soak the beans in matter?
What can I season my black beans with?
How do I get the right consistency for black beans?
What can I serve with black beans?
Should I keep some of the cooking liquid?
Is it necessary to rinse canned beans?
Can I use a pressure cooker or slow cooker for black beans?