Name: Black Bean and Rice Chili-in-the-Oven
Ingredients: ¾ lb(s) (375 g) lean ground beef; 1 jar (650 mL) extra mild salsa; 1 can (19 oz/540 mL) black beans, drained; 2 cup (500 mL) water; 1 pouch (39 g) chili seasoning mix; ⅔ cup (150 mL) long grain rice (not instant); ½ pkg (100 g) Black Diamond Monterey Jack Cheese, shredded; 4 Black Diamond Cheddar Processed Cheese Slices

A main dish that is great on its own, topped with Black Diamond Monterey Jack Cheese and Cheddar Cheese Slices.

Courtesy of Black Diamond

ingredients

lb(s) (375 g) lean ground beef

jar (650 mL) extra mild salsa

can (19 oz/540 mL) black beans, drained

cup (500 mL) water

pouch (39 g) chili seasoning mix

⅔

cup (150 mL) long grain rice (not instant)

pkg (100 g) Black Diamond Monterey Jack Cheese, shredded

Black Diamond Cheddar Processed Cheese Slices

Ingredient Substitution Guide

directions

Step 1

Cook beef in large non-stick frypan over medium-high heat until beef is no longer pink; drain off fat.

Step 2

Add salsa, beans, water and chili seasoning mix to pan.

Step 3

Bring to boil over high heat.

Step 4

Stir in rice.

Step 5

Spoon into shallow 12-cup (3L) casserole.

Step 6

Cover and bake in 350°F (180°C) oven 30 min.

Step 7

Add the shredded cheese to chili; stir well.

Step 8

Arrange process cheese slices over top of chili.

Step 9

Bake, uncovered, 5 min longer or until rice is tender and cheese is melted.

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Black Bean and Rice Chili-in-the-Oven

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directions

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