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Favourite Black Bean and Rice Chili-in-the-Oven (Illustration)

A cheesification of a staple side dish.

Servings

3-6

Prep Time

5 min

Cook Time

50 min

Black Bean and Rice Chili-in-the-Oven

Ingredients
  • ¾ lb lean ground beef
  • 1 jar extra mild salsa
  • 1 can (19 oz) black beans, drained
  • 2 cups water
  • 1 pouch chili seasoning mix
  • 2/3 cup long grain rice (not instant)
  • 1 cup Black Diamond Monterey Jack, shredded
  • 4 Black Diamond Cheddar Slices
Preparation
  1. Preheat oven to 350°F.
  2. Cook beef in large nonstick frying pan over medium-high heat until beef is no longer pink; drain off fat.
  3. Add salsa, beans, water, and chili seasoning mix to pan. Switch heat to high and bring to a boil. Stir in the rice.
  4. Spoon into shallow 12-cup casserole dish. Cover and bake for 30 minutes.
  5. As soon as it’s out of the oven, sprinkle in the shredded Black Diamond Monterey Jack and stir well.
  6. Arrange Black Diamond Cheddar Slices over top of the chili and return to oven to bake, uncovered, for another 5 minutes or until rice is tender and cheese is melted.
Cheese Tips:
Cheese Facts
Cheese Facts (Illustration)
Grilled Cheese Gold
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Cheese Facts
Cheese Facts (Illustration)

Grilled Cheese Gold

Cheese truth #1: The best grilled cheese sandwiches are made with Black Diamond Slices!

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Storage Tips
Storage Tips (Illustration)
Cheese Triumphs in Room Temperature
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Storage Tips
Storage Tips (Illustration)

Cheese Triumphs in Room Temperature

Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.

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