Rice 'N' Black Bean Bake

Rice ‘N’ Black Bean Bake

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) Rotel, undrained

1 can (8 oz) tomato sauce

1 jar (8 oz) picante sauce

2 cups cooked rice

1 cup (8 oz) sour cream

2 cups (8 oz) shredded Cheddar cheese, divided

Corn or tortilla chips

In  bowl, combine the first four ingredients. Stir in the rice, sour cream, and 1 cup of cheese. Transfer to a greased 13x9x2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.

Serves 6 (main dish) or 8-10 (side dish)

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