Cheesy Rice & Bean Dip

By cecelia26_

Ingredients

• 1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes, drained
• 1 small can sliced black olives
• 1 cup chunky salsa
• 1 small can green chilies
• 3 cups grated cheddar-monterey jack blend, divided
• 1/2 tsp ground cumin
• 1/8 tsp cayenne pepper (optional)
• salt & pepper

Details

Adapted from cookiescakespiesohmy.com

Preparation

Step 1

Preheat oven to 375°. In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper. Pour into 9″ round or square cake pan or deep dish pie plate. Bake for 20 minutes or until heated through. Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted. Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices. Can add ground beef or chicken.