One-Pan Rice & Bean Enchilada Bake

🥘 Ingredients

• Mexican cheese blend
  1 c
• black pepper
  1 tsp
• blue corn tortilla chips
  1 c
• cilantro
  2 tbsp
• jalapeño
  1 unit
• jasmine rice
  1 c
• kidney beans
  1.5 c
• lime
  1 unit
• mild red enchilada sauce
  1.5 c
• salt
  ¼ tsp
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• veggie stock concentrate
  1 tsp
• water
  ⅓ cup

🍳 Cookware

• baking dish
• aluminum foil
• small bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Drain and rinse kidney beans .

   kidney beans: 1.5 c
2. 

   2

   Place jasmine rice , beans, mild red enchilada sauce , veggie stock concentrate , and water in an 8-by-8-inch baking dish . Season with salt and black pepper . Stir to combine, then cover tightly with aluminum foil . Bake on top rack until rice is tender ⏱️ 40 minutes .

   jasmine rice: 1 c, mild red enchilada sauce: 1.5 c, veggie stock concentrate: 1 tsp, water: ⅓ cup, salt: ¼ tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime ; cut one half into wedges. Mince cilantro . In a small bowl , combine jalapeño, juice from half the lime, sugar , and a small pinch of salt; toss to coat. Microwave ⏱️ 30 seconds ; set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl , combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   jalapeño: 1 unit, lime: 1 unit, cilantro: 2 tbsp, sugar: ¼ tsp, sour cream: 2 tbsp
4. 

   4

   Carefully remove foil from baking dish. Fluff rice and beans with a fork. Crumble blue corn tortilla chips and sprinkle Mexican cheese blend over rice and beans. Drizzle with zesty crema. Sprinkle with cilantro and as much pickled jalapeño (draining first) as you like. Serve with remaining lime wedges on the side.

   blue corn tortilla chips: 1 c, Mexican cheese blend: 1 c