One Pan Rice and Bean Enchilada Casserole

Name: One Pan Rice and Bean Enchilada Casserole
Ingredients: 4 cups (~ 2 15-oz cans) cooked pinto beans, drained and rinsed; 1 cup arborio or other short grain rice; 20 oz red enchilada sauce; ⅔ cup vegetable broth; ½ tsp kosher salt; 4 oz Monterey jack cheese, grated; 4 oz yellow cheddar cheese, grated; pickled or candied jalapenos, to garnish

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Servings: 5

One Pan Rice and Bean Enchilada Casserole

Ingredients

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4 cups (~ 2 15-oz cans) cooked pinto beans, drained and rinsed1 cup arborio or other short grain rice20 oz red enchilada sauce⅔ cup vegetable broth½ tsp kosher salt4 oz Monterey jack cheese, grated4 oz yellow cheddar cheese, gratedpickled or candied jalapenos, to garnish

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Instructions

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Step 1

Heat oven to 450F.

Step 2

In a 9x13-inch baking pan, combine the beans, rice, enchilada sauce, vegetable broth, and salt. Cover tightly with aluminum foil and place in the oven. Bake for 35 minutes, or until the rice is tender.

Step 3

Remove from the oven and carefully uncover. Mix the Monterey jack and cheddar cheese together in a medium bowl. Stir half of the grated cheese into the rice mixture. Top with the remaining cheese and return to the oven for 5-10 minutes, or until cheese is melted.

Step 4

Top with jalapenos just before serving.