Cheesy Baked Burrito Rice

From Delish.com

Lifestyle Section

Ingredients:

Sour cream, hot sauce, and warm flour tortillas, for serving

2 cups uncooked white rice

1 lb. ground fresh chorizo

1/2 white onion, finely chopped

3/4 tsp. kosher salt, divided

4 garlic cloves, finely chopped 

1 (15-oz.) can pinto beans, drained, rinsed 

2 cups low-sodium beef or vegetable broth

1 cup store-bought or homemade red salsa, plus more for serving

1 (1-oz.) packet taco seasoning

1 cup shredded cheddar

1 cup store-bought or homemade queso dip

1 Tbsp. finely chopped fresh cilantro 

1 Roma tomato, finely chopped 

Directions

• 1. Step 1 In a medium bowl, soak rice in warm water for 10 minutes. Drain in a fine-mesh sieve, then rinse rice in sieve under running water until water mostly runs clear.
  2. Step 2 Meanwhile, arrange a rack in center of oven; preheat to 375°. In a large skillet over medium heat, cook chorizo, stirring occasionally, until no longer pink, about 7 minutes. Using a slotted spoon, transfer to a 13″ x 9″ baking dish.
  3. Step 3 In same skillet over medium heat, add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in beans; season with remaining 1/4 tsp. salt. Using a slotted spoon, transfer to baking dish. Add rice, broth, salsa, and taco seasoning to baking dish and stir to combine. Cover dish with foil.
  4. Step 4 Bake burrito rice, stirring halfway through, until rice is tender, about 45-50 minutes.
  5. Step 5 Turn on broiler. Remove foil and top rice mixture with cheddar and queso.
  6. Step 6 Broil, watching closely, until cheese is brown and bubbly, 2 to 3 minutes.
  7. Step 7 Top with tomatoes and cilantro. Serve with sour cream and tortillas alongside.