The Best Baked Rice and Beans

Chef John's baked beans and rice recipe uses pantry staples and features a foolproof method of preparing rice for a hearty dish that's comforting.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 422 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 2 teaspoons kosher salt, or to taste
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 3 cups basmati rice
• 1 (16 ounce) jar tomato salsa
• 0.25 teaspoon dried oregano
• 0.25 cup olive oil
• 0.25 teaspoon cayenne pepper

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.

Step 3

Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.