| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This meatless dish is loaded with flavor and pizzazz. Serve as a main entrée or add to your favorite Mexican meal for the perfect accompaniment.

Southwest Black Bean and Rice Bake

2 cups cooked rice
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
1 (15-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
1 1/2 cups sour cream
1/4 cup sliced green onions
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup crushed corn chips

1. PREHEAT oven to 350°F. Grease a 13 x 9-inch baking dish.
2. COMBINE rice, salsa, tomatoes, beans and chiles in large bowl. Add sour cream, green onions, and Monterey Jack cheese. Transfer to prepared baking dish. Top with cheddar cheese and corn chips.
3. BAKE for 25 minutes or until cheese is melted.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.