Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 teaspoon minced garlic
- •6 tomatillos, husked and chopped
- •1 (15 ounce) can no-salt-added black beans, drained and rinsed
- •1 (14.5 ounce) can no-salt-added fire roasted tomatoes
- •1 teaspoon ground cumin
- •0.5 teaspoon ancho chile powder
- •0.25 teaspoon kosher salt
- •1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
- •1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
- •2.5 cups crushed tortilla chips
- •0.5 cup Monterey Jack cheese, shredded
- •0.25 cup thinly sliced radishes
- •2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 375 degrees F.
- Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
- Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
- Top with radishes and cilantro. Serve immediately.
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