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A cheesy no-bake bean dip with everything you could ever want

A marketing, advertising and communications diva who traded her power-suit for a rolling pin and apron. I have written original recipes for brands like Green Giant and Jimmy Dean. I contribute to large online magazines like SheKnows.com ...

8 Layers of goodness makes this bean dip one for the books

This Mexican nacho dish uses rice in place of tortilla chips for a delicious alternative, perfect for football season.

8 Layers of goodness makes this bean dip one for the books

Football season rice nachos recipe

Ingredients:

For the rice:

  • 1 cup Rice Select Arborio Rice
  • 3 cups chicken stock
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lime, juiced

For the nachos:

  • 1 pound lean ground beef
  • 1 cup refried beans
  • 1/4 teaspoon each sea salt, black pepper and garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 cup nacho cheese
  • 1 cup salsa
  • 1/2 cup sliced romaine lettuce
  • 4 tablespoons sour cream
  • 4 black olives

Directions:

For the rice:

  1. Melt the butter and olive oil together with the chopped onion. Allow them to saute for about 2 minutes.
  2. Add the rice and allow it to soak up the butter mixture for another 2 minutes.
  3. Pour in 1 cup of chicken stock and stir until the rice absorbs the liquid. Add another cup of chicken stock and repeat until absorbed by rice. Add the final cup of chicken stock and stir until absorbed. Add the juice of 1 lime and stir.

For the nachos:

  1. Add the olive oil to a frying pan and allow it to warm over medium heat.
  2. Add the ground beef to the oil and toss until well-coated. Mix all of the spices together in a small cup then pour into the meat. Stir until the meat browns.
  3. Add the refried beans to the warm meat and pan. Stir until the beans melt into the meat and are smooth.
  4. Begin to assemble the rice nachos. Layer the rice at the bottom of a large baking dish. Spread the meat and bean mixture over the top of the rice. Spread the nacho cheese over the center of the dish. Add a layer of salsa over the top of the nacho cheese. Sprinkle a row of chopped lettuce across the middle of the dish. Top with 4 tablespoons of sour cream in dollops along the middle. Garnish with a black olive on top of each sour cream dollop.

No additional baking is required. Just spoon up in a bowl and enjoy!

8 Layers of goodness makes this bean dip one for the books

Directions: This post is part of a collaboration with Rice Select and SheKnows.

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