cheesy beer braised rice and beans chili bake
Everyone’s favorite lazy weeknight rice and beans dish, but better.
Like many, whenever I’m stumped for what I feel like cooking for dinner (yes, I have plenty of those nights, too) I usually turn to the omniscient pantry dwellers called White Rice and Black Beans. The tuxedo pair. They’re a stoic, quiet duo that near always occupies my larders – and if they don’t, well, call it ragnarok, the end of the world, apocalypse now, whatever. If nothing else, one should always have a can of beans and a pack of rice on their shelves.
Sometimes, though, even that mainstay can get a bit ordinary, which is where this Cheesy Beer Braised Rice and Beans Chili Bake comes in. Just a few additions one-up the classic stovetop meal: beer for a malty undertone, cream cheese for an extra thick and rich sauce, and lots of shredded cheeses to justify the Cheesy segment of the title. This whole dish ties itself up in a pretty little bow in less than an hour, rendering it more than appropriate for a busy weeknight. Bonus: leftovers taste incredible and work beautifully for weekday lunches.
Basically, this dude is like a casserole and a chili married in one skillet.
Twice the Rice is Twice as Nice
That heading has nothing to do with anything, so let’s carry on, shall we?
First, preheat the oven to 425. You’ll need this later.
We’ll lead off this meal with lots of aromatics, as we usually do. Saute some onion, then throw in garlic, oregano, chili powder, and fresh cilantro. Follow up by stirring in tomato paste and green chilis, then add the rice. Toast the grain for 2-3 minutes to let it absorb some of the spices’ flavors and create a nutty undertone.
Now, our friend Beer. Douse the pan with a can of beer and stir the rice around in the bubbles before adding vegetable broth. Bring all the liquid to a simmer and cook down until the rice is soft, but not all of the water is absorbed. This takes 10-15 minutes depending on the strength of your simmer and the stubbornness of the rice.
To complete the stovetop process, stir in the black beans, cream cheese, and coconut milk. Toss in a pinch of salt and pepper while you’re at it. Fold the sauce until the cream cheese melts.
Oven Lovin’
Finally, the cheeeEEEEEEeese.
Hopefully, you’ve preheated your oven by now. A cold cavern doesn’t exactly melt cheese well.
Slide the skillet off the heat and sprinkle cheddar and Monterey jack cheeses overtop. Bake the entire shebang until the cheeses melt, bubble, and start to turn golden. I needed about 15 minutes.
The hot casserole will be a bit thinner, so I like to let the pan sit at room temperature for about 5 minutes to help the sauce set. Afterwards, throw on all the toppings: avocado, lime wedges, and cilantro, to name my favorites. If you have green onions, a million times yes, add those. Tortilla strips? Please, sir, can I have some more. Or, scoop up some of the bake with big salty tortilla chips. Mmmmm.
As always, if you hate coconut milk, use heavy cream or even whole milk here. I know some of ya’ll, too, are spice fiends. A diced jalapeno or two adds an element of kickass to the casserole, or some cayenne pepper. Add either of those when you saute the garlic and spices.
Rice, beans, cheese…Can’t go wrong here.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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cheesy beer braised rice and beans chili bake
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp cumin
- 1/4 cup fresh cilantro, chopped
- 2 tbsp tomato paste
- 1 can diced green chilis
- 1 cup white rice
- 1 12 oz can beer (I prefer a lager or a pilsner)
- 1 1/2 cups vegetable broth, or water
- 2 cans black beans, drained
- 4 oz cream cheese, softened
- 1 cup canned full-fat coconut milk
- 1 cup shredded cheddar cheese
- 1 cup shredded monterrey jack cheese
- cilantro, lime wedges, and avocado, for serving
Instructions
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Saute the onion for 4-5 minutes until fragrant. Stir in the garlic, oregano, cumin, and cilantro for an additional minute. Swirl in the tomato paste and green chilis until reasonably combined.
- Pour in the rice and toast with the spices for 2-3 minutes. Add the beer and stir into the rice, then pour in the vegetable broth. Bring the liquid to a simmer and cook, uncovered for 10-15 minutes until the rice is softened and most of the liquid is absorbed. Stir in the beans, cream cheese, and coconut milk until the cream cheese melts and the sauce thickens slightly, about 5 minutes.
- Top the chili with the shredded cheeses. Place in the oven to 12-15 minutes until the cheese melts and bubbles. Remove from the oven and let sit 5 minutes. Serve with additional fresh cilantro, lime wedges, and avocado slices, as desired.
