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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Nutrition Label
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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
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

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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