This is a go-to recipe for my family on busy weeknights. I know it’s a “side dish,” but the recipe makes a huge 9×13 pan of this creamy, cheesy and filling rice dish.
Many nights, I set up a make your own taco station for the kids to build their own dinner while I eat spoonful after spoonful of this delicious rice.
You can make this taco rice ahead of time and bake just before you eat, and it heats up beautifully in the microwave for lunch the next day!
2 cans black beans, drained and rinsed
1 can (10 oz.) diced tomatoes with chiles, drained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) spicy salsa
2 c. cooked rice
1 c. sour cream
2 c. shredded cheddar cheese
Preheat oven to 350 degrees. Spray 9×13 baking dish with cooking spray. Combine all ingredients in a bowl and transfer to your baking dish. Bake uncovered for 30 minutes until the cheese is melted and the rice is bubbly.
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