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Baked Rice and Beans

A simple, oven-baked one-dish meal combining basmati rice, beans, tomatoes, and spices for an easy weeknight dinner.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 1.5 cup basmati rice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 3 tbsp olive oil (or other oil)
  • 8 oz tomato salsa
  • 8 oz tomato sauce
  • 14 oz cooked black beans (or other cooked beans) rinsed if canned
  • 2 jalapeño peppers diced
  • 1.5 cup vegetable broth
  • parsley or cilantro chopped, for garnish

Instructions

  • Preheat the oven to 350°F (175°C).
  • Rinse the basmati rice under cold water until the water runs clear, then drain.
  • In a large baking dish, combine the drained rice with salt, pepper, cumin, oregano, and olive oil; stir until the rice is evenly coated.
  • Add the tomato salsa, tomato sauce, cooked black beans, diced jalapeños, and vegetable broth to the spiced rice; mix until well combined and distributed evenly.
  • Cover the baking dish tightly with aluminum foil to trap steam, then bake in the preheated oven for 60 minutes.
  • Remove the foil and fluff the rice gently with a fork; if needed, check that the rice is tender and the liquid is absorbed.
  • Garnish with chopped parsley or cilantro and serve warm.

Equipment

  • large baking dish
  • Measuring cups and spoons
  • Mixing Spoon
  • Aluminum Foil
  • fork

Notes

  • Coat the beans with oil first so the spices stick before adding wet ingredients.
  • Add vegetables like bell peppers, carrots, peas, or corn if desired.
  • Rinse canned beans to remove starchy liquid and excess salt.
  • Cover the dish tightly with foil so steam helps cook the rice evenly.