![](https://cdn.statically.io/img/www.allrecipes.com/thmb/34d93azYr4O2kjEykNaVQGRLk3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7864039-2d2324c919864c56953150b9bab37b73.jpg)
Ingredients
-
1 tablespoon olive oil
-
1 teaspoon minced garlic
-
6 tomatillos, husked and chopped
-
1 (15 ounce) can no-salt-added black beans, drained and rinsed
-
1 (14.5 ounce) can no-salt-added fire roasted tomatoes
-
1 teaspoon ground cumin
-
½ teaspoon ancho chile powder
-
¼ teaspoon kosher salt
-
1 (8.8 ounce) package UNCLE BEN'S® INSTANT Whole Grain Brown Rice
-
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish Style
-
2 ½ cups crushed tortilla chips
-
½ cup Monterey Jack cheese, shredded
-
¼ cup thinly sliced radishes
-
2 tablespoons fresh cilantro, chopped
Directions
-
Preheat oven to 375 degrees F.
-
Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
-
Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
-
Top with radishes and cilantro. Serve immediately.
Nutrition Facts per serving:
Calories 388; Fat 12g (18%); sat 3g (14%); Protein 12g; Carb 59g (20%); Fiber 7g (25%); Sugars 4g (added sugars 0g); Sodium 575mg (29%)