The Best Baked Rice and Beans

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 1 hour 20 minutes

Ingrédients

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

¼ teaspoon cayenne pepper

¼ teaspoon dried oregano

¼ cup olive oil

2 (15 ounce) cans pinto beans, rinsed and drained

1 (16 ounce) jar tomato salsa

2 cups broth

Instructions

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

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.

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.

Nutrition

• Calories: 422 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 2 mg
• Sodium: 1344 mg
• Glucides Totaux: 76 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 2 g
• Protéines: 12 g