Description
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.
Ingredients
- 3 cups basmati rice
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper (Optional)
- ¼ teaspoon dried oregano
- ¼ cup olive oil
- 1 (16 ounce) jar tomato salsa
- 2 cups chicken broth
- 2 (15 ounce) cans kidney beans, rinsed and drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 8