Cheesy baked rice 'n' beans dip
1 15-ounce can black beans, drained and rinsed
1 15-ounce can navy beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 cups cooked rice (yellow, white or brown)
2 medium-sized tomatoes, diced
1 small onion, diced
2 cups shredded Monterey Jack cheese
1½ cups shredded cheddar cheese
¼ cup pickled jalapeno slices, diced
1 teaspoon ground cumin
1 teaspoon garlic powder
Pinch of cayenne pepper
Kosher salt and freshly ground pepper, to taste
1 cup of salsa, for topping
1 scoop of sour cream, for topping
Preheat the oven to 375 degrees.
In a large bowl, combine all ingredients except for the salsa and sour cream, reserving about ¼ cup of each type of shredded cheese for later.
Spray a large baking dish with nonstick spray and pour or scoop the mixture into the dish. Cover the top with aluminum foil and bake for 30 minutes.
After 30 minutes, carefully remove the dish from the oven, discard the aluminum foil and sprinkle with the remaining cheese.
Place the dish back into the oven and bake 3 to 5 more minutes, or until the cheese melts. Remove from the oven and top with salsa and sour cream. Serve immediately with corn tortilla chips.