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Baked Rice and Beans

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner Mexican
Baked Rice and Beans
Ingredients
  • 3 cups basmati rice
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt, or to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 (16 ounce) jar tomato salsa
  • 2 cups chicken broth
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius.
2
Take a large casserole dish and fill it with rice; sprinkle in some chili powder, salt, cumin, black pepper, cayenne pepper, and oregano to give it a flavorful start. Drizzle in some olive oil and mix everything together until the rice is evenly coated.
3
Add the beans, salsa, and broth to the dish; stir until all the ingredients are well combined.
4
Cover the casserole dish with a tight-fitting lid made of heavy-duty aluminum foil to prevent any steam from escaping.
5
Bake the dish in your preheated oven for about 1 hour and 10 minutes, or until the rice is tender.
6
Remove the aluminum foil lid; if necessary, taste the dish and make any adjustments to the seasoning.
7
Use a fork to fluff up the rice, making it light and fluffy; then serve the dish hot.