Oven-Baked Tomatillo Rice & Beans
with Tomatoes, Jalapeño & Guacamole
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this dish, rice, black beans, spinach, and more are coated in our bright tomatillo sauce before being baked under a layer of melty cheese, then topped with creamy dollops of sour cream and guacamole.
Ingredients
1 cup
Long Grain White Rice
2 each
15.5-oz can Black Beans
2 oz
Sliced Pickled Jalapeño Peppers
8 oz
Grape Tomatoes
5 oz
Baby Spinach
½ cup
Sour Cream
½ cup
Guacamole
4 oz
Shredded Cheddar & Monterey Jack Cheese Blend
⅔ cup
Tomatillo-Poblano Sauce
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, combine the spinach, rice, drained beans, tomatoes, tomatillo sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.
step 2
Bake the trays & serve your dish
Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top each tray with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the rice is tender and the cheese is melted. Remove from the oven. Serve the baked trays topped with the sour cream and guacamole. Enjoy!
Ingredients
1 cup
Long Grain White Rice
2 each
15.5-oz can Black Beans
2 oz
Sliced Pickled Jalapeño Peppers
8 oz
Grape Tomatoes
5 oz
Baby Spinach
½ cup
Sour Cream
½ cup
Guacamole
4 oz
Shredded Cheddar & Monterey Jack Cheese Blend
⅔ cup
Tomatillo-Poblano Sauce
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Between the two trays, combine the spinach, rice, drained beans, tomatoes, tomatillo sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.
step 2
Bake the trays & serve your dish
Tightly cover the trays with foil and bake 40 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top each tray with the cheese. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the rice is tender and the cheese is melted. Remove from the oven. Serve the baked trays topped with the sour cream and guacamole. Enjoy!
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