Cheesy Baked Burrito Bowl

2 cups uncooked white rice
1 lb. ground fresh chorizo
1/2 white onion, finely chopped
15 oz. black beans, drained, rinsed
2 cups low-sodium beef or vegetable broth
1 cup red salsa
1 oz. taco seasoning
1 cup shredded cheddar cheese
1 cup queso dip
1 Roma tomato
sour cream, hot sauce, and warm flour tortilla for serving

Directions

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. Arrange a rack in center of oven and preheat to 375.
3. In a large skillet over medium heat, cook chorizo, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a 13x9 baking pan
4. In same skillet over medium heat, add onion. Season with 1/2 tsp. salt. Cook, stirring occasionally, until starting to soften, about 5 minutes.
5. Add garlic and cook, stirring, until fragrant, about 1 minute more.
6. Stir in beans and season with 1/4 tsp salt.
7. Transfer to baking dish and add rice, broth, salsa and taco seasoning and stir to combine
8. Cover dish with foil and bake about 45-50 minutes, stirring halfway through
9. Turn on broiler
10. Remove foil and top mixture with cheddar and queso.
11. Broil until cheese is brown and bubbly, about 2-3 minutes.
12. Top with tomatoes and serve with sour cream and tortillas