cheesy beer braised rice and beans chili bake
Beans, beans, good for the heart...
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.
Notes
*To make spicier: Add 1-2 deveined and chopped jalapenos, or 1/4-1/2tsp cayenne pepper.
*To store: Chili bake keeps very well, covered, in the fridge for up to 5 days. Store toppings separate. This makes a great meal prep dish.
*Coconut-free: Substitute the coconut milk with heavy cream or whole milk.