My friend Maria converted the Black Bean and Rice Skillet recipe in Simply in Season to an oven baked recipe. I riffed on her recipe to have an easy Sunday dinner, happy for a tasty alternative to beef roasts. And oven baked rice gets so light and chewy, not gummy.
Remember, even though these make-ahead meals serve my family as Sunday dinner, you can use these menus and ideas any time you have to be away a chunk of time and want dinner basically waiting when you return home. I love opening the door and having good smells meet me.
Oven black beans and rice
raw beet salad
(this would be a good place for a dessert, right? we went to a party instead. . .where Ben managed to snag 4 brownies)
check the avocadoes for ripeness - pop them in the fridge to hold for Sunday
put frozen black beans in fridge to thaw
make beet salad
assemble black beans and rice - put in oven on timed bake
sprinkle cheese on black beans and rice
Oven Black Beans and Rice
Stir together in oven proof dish, approx. 9x13:
1 chopped onion
2 c. cooked black beans
1 c. white rice
2 c. chicken stock
some chili powder, cumin, salt and pepper to taste
Cover and bake at 350 for 1 hour. Sprinkle with cheese and allow to melt before serving. Great served with tortillas or tortilla chips, and all the toppings you like.
And a note about guacamole: I mash an avocado with a hand masher, the zest and juice of a lemon or lime, a little olive oil, salt and pepper, some cumin, and a little chopped onion or garlic. Incomparable flavor. Sometimes I add cilantro or chopped tomatoes.