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The Best Baked Rice and Beans

Rated as 4.86 out of 5 Stars
74k

"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."
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Ingredients

1 h 20 m servings 422
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 422 calories; 8.6 76.1 12.4 2 1344 Full nutrition

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Reviews

Read all reviews 62
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 re...

Most helpful critical review

Followed the recipe to the T. Way too much rice! 70 minutes and under done...added more liquid and 20 mins more...not right! If I do this again, I’ll do it in a pot...kick up the spices and add...

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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 re...

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 reduc...

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 ou...

Great recipe, would make again. Changes I made: Used 2 cups of water with shredded, grilled, leftover KFC chicken instead of chicken broth since I didn't have any of that. Subbed some of the ...

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 pantr...

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 ...

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!...

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!

Very flavorful and will be a regular staple in my house!! Super easy to make too!