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Green chile and roasted garlic rice

This recipe is ideal, the only thing missing were Isadora® beans and now it’s perfect! Try it and discover a world of flavor.





  • 1 pkg. marca Isadora® whole black beans
  • drained
    3 heads garlic
    1 TBS. olive oil
    3 cups cooked rice
    2 (4 oz.) can chopped green chiles (1 cup)
    3 cups sour cream
    ¾ teaspoon salt
    ½ cup grated jack cheese
    ½ cup grated cheddar cheese
  • Pineapple salsa:
    1 small fresh pineapple
  • peeled
  • cored
  • and cut into large chunks
    1 fresh jalapeno
  • seeded and chopped
    ¼ cup fresh lime juice
    ½ teaspoon salt
    1 cup cilantro leaves
  • lightly packed
  • some stems ok
    ¼ small red onion
  • chopped

How to Cook

  1. 1 Pineapple Salsa: Place all salsa ingredients in a food processor and pulse until roughly chopped; don’t puree. Or chop everything finely by hand and combine. Set aside.
  2. 2 Cut about ¼” off the top of each head of garlic. Place each on a small square of aluminum foil and drizzle ½ TBS oil over the cut area. Wrap the foil around each head of garlic and place on a baking pan and place in a 400° F oven. Roast garlic for about 40 minutes or until soft. Set aside until cool enough to handle.
  3. 3 In a large bowl, combine cooked rice, Isadora® whole black beans, chopped green chiles, salt, and sour cream. When garlic is cool, squeeze the cooked garlic into the bowl, discard the papery skins. Stir in shredded jack cheese.
  1. 4 Turn mixture into a greased 3-quart baking dish and cover with aluminum foil. Bake at 350° F for about 30 minutes, remove foil, top with cheddar cheese and bake for another 10-15 minutes until heated through and cheese is melted.
  2. 5 Serve with pineapple salsa.

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