The Best Baked Rice and Beans

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

• 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
• ¼ cup olive oil
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (Optional)
• 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

Recipe Instructions

Step 1

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

Step 2

Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; 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 foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.