Cheesy Mexican Skillet Rice

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Heat the olive oil in a large ovenproof skillet over medium-high heat.

3. 3

   Once hot, add the garlic and onions and saute until soft, about 3 minutes.

4. 4

   Stir in the rice and cook, while stirring, to toast.

5. 5

   Add the tomato paste, chili powder, smoked paprika and salt and pepper to taste, and stir until it's well blended with the rice.

6. 6

   Add the chicken stock and the black beans and bring to a boil.

7. 7

   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.

8. 8

   Turn off the heat and let the rice steam, covered, for 5 minutes.

9. 9

   Remove the lid and fluff the rice with a fork.

10. 10

    Sprinkle the cheese on top and bake until the cheese is melted, about 10 minutes.

* Per serving · 4 servings · Values may vary.