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.

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes:

Any long-grain white rice will work.

You can use paprika instead of chili powder. Feel free to use melted butter instead of olive oil--it'll have the same effect.

You can use any canned beans of your choice--pintos would also be great, as would black beans. You can use water instead of chicken broth.

Once you unwrap the dish from the oven, taste to make sure rice is cooked before fluffing with a fork. If it's not, re-cover and continue to bake until tender.

Nutrition Facts

422 calories; protein 12.4g; carbohydrates 76.1g; fat 8.6g; cholesterol 1.5mg; sodium 1344.2mg. Full Nutrition
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Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2020
Chef John, you rock! This is a great dish that uses pantry foods. I cut it in half since it's just my husband and me (usually more but we are doing the social distance thing!) Anyway, it's really a good staple meal. I cut down on the cayenne and put out the Frank's hot sauce for my hubby which is our usual compromise. Edit: normally I don't make changes to the recipes, but since we are in the middle of a pandemic I did. I used Rotel in place of the salsa. Worked fine. Read More
(25)

Most helpful critical review

Rating: 3 stars
06/22/2020
Will definitely make this again! Meatier, not meteor! Haha, Chef John!! Read More
162 Ratings
  • 5 star values: 126
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/29/2020
Chef John, you rock! This is a great dish that uses pantry foods. I cut it in half since it's just my husband and me (usually more but we are doing the social distance thing!) Anyway, it's really a good staple meal. I cut down on the cayenne and put out the Frank's hot sauce for my hubby which is our usual compromise. Edit: normally I don't make changes to the recipes, but since we are in the middle of a pandemic I did. I used Rotel in place of the salsa. Worked fine. Read More
(25)
Rating: 5 stars
08/05/2020
Loved it! And I'm not the biggest fan of anything involving beans. Used black beans. I halved the recipe and it made at least 6 servings. Served with sliced avocado and sour cream. I might reduced the salt a little next time. The salsa is what makes this dish so good. It takes 5 minutes to assemble. This will definitely become a staple recipe. Update: made this again, this time just using water (no broth, because I forgot it) and only 1 cup of rice (for half a recipe). It turned out great, with all of the rice completely cooked. Served in flour tortillas with sour cream. Read More
(10)
Rating: 5 stars
03/30/2020
I love chief John's recipe! I substituted vegetable broth instead of chicken broth. I left out the oregano because it is my dads least favorite seasoning. I added 1/4 cup dry onion. It turned out great!!! Read More
(7)
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Rating: 5 stars
04/12/2020
We made this last night. It may have been the type of rice we used, or a weak foil seal, but we had to about double the fluid (which added cooking time). The dish is great. It was hearty and flavorful, and the recipe is easy. We topped it with a little cheese, cilantro and scallions. I added a dollop of sour cream, my spouse added a bit of extra salsa. It would be good as either an entree or a side dish. The next time I make this I'll halve the recipe because this completely fills a lasagna pan. Read More
(6)
Rating: 5 stars
04/14/2020
I don’t usually leave reviews for recipes on this site, but this is an exception. This is an amazingly easy and comforting dish to make during these rough times. The ingredients are mostly pantry staples and the salsa can be subbed out for canned tomatoes in a pinch (I like Rotel). Chef John came through during this pandemic to create a dish that is maybe “easy”, but definitely comforting and we all need a little comfort, I think! Read More
(5)
Rating: 5 stars
05/23/2020
'Made this first just as written. Excellent, but I wanted to try it with brown rice. I kept all measurements the same but used only 2 cups brown rice and added 30 min to the cook time. It was perfect and maybe just a little healthier. Read More
(5)
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Rating: 5 stars
03/31/2020
My picky family teased me all day because I was making beans and rice. I assured them it was a Chef John. Needless to say this is a great recipe. My husband says he cannot wait to make it again!! I had some leftover sausage that I added. Changed nothing else, came out perfect down the the cook time. Thanks Chef John. You are a rock star in our house. Read More
(3)
Rating: 5 stars
03/30/2020
Love this! I didn’t have chili powder so used smoked paprika instead, and also halved the recipe and it still made a lot. So easy and so tasty! Read More
(3)
Rating: 5 stars
03/26/2020
Very flavorful and will be a regular staple in my house!! Super easy to make too! Read More
(3)
Rating: 3 stars
06/22/2020
Will definitely make this again! Meatier, not meteor! Haha, Chef John!! Read More
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