The Best Baked Rice and Beans

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 20 minutes

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

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

Directions

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
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 2 mg
• Sodium: 1344 mg
• Total Carbohydrate: 76 g
• Dietary Fiber: 8 g
• Total Sugars: 2 g
• Protein: 12 g