Save Recipe Print
Total:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the garlic and onions and saute until soft, about 3 minutes. Stir in the rice and cook, while stirring, to toast. Add the tomato paste, chili powder, smoked paprika and salt and pepper to taste, and stir until it's well blended with the rice. Add the chicken stock and the black beans and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook on low until the rice is tender and the chicken stock is absorbed, about 15 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes.

Remove the lid and fluff the rice with a fork. Sprinkle the cheese on top and bake until the cheese is melted, about 10 minutes.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Cheesy Polenta

Recipe courtesy of Giada De Laurentiis

Creamy, Garlicky Shrimp Skillet

Recipe courtesy of Food Network Kitchen

Lighter Taco Skillet

Recipe courtesy of Ree Drummond

Mexican Salad

Recipe courtesy of Ree Drummond

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Skillet Chicken and Ravioli

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword