Oven-Baked Tomatillo Rice & Beans with Tomatoes, Jalapeño & Guacamole
Ready to Cook

Oven-Baked Tomatillo Rice & Beans

with Tomatoes, Jalapeño & Guacamole

50 MIN
4 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Oven-Baked Tomatillo Rice & Beans with Tomatoes, Jalapeño & Guacamole
Title
  • 1 cup Long Grain White Rice
  • 2 15.5-Oz Cans Black Beans
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • ½ cup Sour Cream
  • 2 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Guacamole
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ⅔ cup Tomatillo-Poblano Sauce
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
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.

Bake the trays & serve your dish
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!

Tips from Home Chefs

Oven-Baked Tomatillo Rice & Beans

Prepare the ingredients & make the base
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.

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!

Bake the trays & serve your dish
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