1 can (15 oz.) black beans, drained & rinsed
1 yellow onion, chopped
1 bag mexican rice (preferably VIGO)
1 can chunky RoTel (keep juices)
about 2 cups water
2 chicken bouillon cubes
1 bunch cilantro, chopped (the WHOLE bunch!)
1/4 tsp. ground cumin
1/4 tsp. dried oregano
cheddar/mexican cheese, shredded, for serving
dollops of sour cream for serving
lime, to squeeze for serving (KEY!)
Heat oven to 375 degrees. Saute chopped onion over high heat with olive oil until very fragrant, about 3-5 minutes. In dutch oven (any covered ceramic or metal deep dish) combine all ingredients except cheese, sour cream, and lime. Cover and bake 45-60 minutes, stirring once halfway through cooking time, until rice is tender. Remove casserole from oven, remove cover and serve in bowls. Sprinkle with cheese, sour cream, and squeeze lots of lime. Let stand 2-3 minutes until cheese is melted. As a main dish, serves 4 people.
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