Name: The Best Baked Rice and Beans
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8
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; 0.25 teaspoon cayenne pepper; 0.25 teaspoon dried oregano; 0.25 cup olive oil; 2 (15 ounce) cans kidney beans, rinsed and drained; 1 (16 ounce) jar tomato salsa; 2 cups chicken broth

Cook Time: 70 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
teaspoon cayenne pepper (Optional)
teaspoon dried oregano
cup olive oil
2 (15 ounce) cans kidney beans, rinsed and drained
1 (16 ounce) jar tomato salsa
2 cups chicken broth

Directions

Preheat the oven to 350F (175C).
Pour the rice into a casserole dish. Season the rice with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano.
Drizzle the olive oil over the rice and stir well to ensure the rice is evenly coated.
Add the rinsed beans, salsa, and chicken broth to the dish. Stir everything together until evenly mixed.
Cover the dish tightly with heavy-duty aluminum foil.
Bake in the preheated oven for about 1 hour and 10 minutes, or until the rice is tender.
After baking, remove the foil. Taste the dish and adjust the seasoning if necessary.
Fluff the rice with a fork, then serve hot.

Chef's Notes

You can substitute basmati rice with any long-grain white rice. If you prefer, you can replace chili powder with paprika, olive oil with melted butter, and chicken broth with water. Also, feel free to experiment with other canned beans, such as pinto or black beans.

Before serving, ensure the rice is fully cooked. If it's not tender, re-cover and bake for a bit longer.

Nutrition Facts (per serving)

Calories: 422
Total Fat: 9g (11% Daily Value)
Saturated Fat: 1g (7% Daily Value)
Cholesterol: 2mg (1% Daily Value)
Sodium: 1344mg (58% Daily Value)
Total Carbohydrates: 76g (28% Daily Value)
Dietary Fiber: 8g (30% Daily Value)
Total Sugars: 2g
Protein: 12g (25% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 62mg (5% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 200mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

James Baker

10/10/2025 05:41:55 AM

I have tried this recipe multiple times with slight variations, and my favorite version involves using Better Than Bouillon with double the amount as directed. The hot stock really helps in cooking the rice perfectly. I like to mix half chili powder and half smoked paprika for added flavor. Sometimes, I also add smoked sausage which elevates the dish further. Whether with or without the sausage, this recipe never fails to impress a crowd.

Benjamin Evans

10/10/2025 04:18:54 AM

I went to my spice cabinet and was disappointed to find that I had run out of chili powder (how did that happen?!). Instead, I used Italian seasoning, followed the advice of other reviewers by increasing the chicken broth, and substituted a can of fire-roasted tomatoes for the salsa (as it was what I had on hand and couldn't make a trip to the store). I usually don't leave reviews when I make changes to a recipe, but I felt compelled to share my thoughts on this one. I've made Spanish rice on the stovetop many times before and have always struggled with getting the rice consistency just right - sometimes it's too mushy, other times it's undercooked. But with this recipe, the rice cooked perfectly. This one's a winner. Thank you!

Christine Roberts

10/10/2025 12:17:30 PM

Wonderful! I decided to enhance the flavor by increasing the chicken stock quantity, incorporating shredded rotisserie chicken, and opting for a glass casserole dish with a lid instead of using foil. Although the original recipe turned out a bit dry, these modifications truly elevated the dish.

Melissa Walker

10/13/2025 01:44:35 AM

Super simple to make, satisfying, and incredibly tasty. I generously sprinkled shredded Mexican cheese on top during the last few minutes of cooking, and it was fantastic. While it's a bit dry, adjusting the amount of liquid could help achieve a more moist casserole.

Mark Walker

10/12/2025 04:30:29 AM

Simple and flavorful!

Karen Nguyen

10/13/2025 04:03:48 PM

Super simple recipe. Instead of Basmati rice, I used regular long grain rice because that's what I had on hand. I added just 1/4 teaspoon of chipotle for a bit of spice. Opted for mild salsa instead of cayenne to make it kid-friendly.

Carolyn Clark

10/13/2025 10:50:45 AM

I've made this recipe countless times and recently tried using brown rice instead, thanks to a helpful tip from handiwife's review! As it's just my husband and me, I halved the recipe and baked it in an 8x8 dish. Serving it with sour cream and shredded cheese is perfect! I absolutely adore this dish and have even added crumbled, cooked ground beef before baking for an extra delicious twist. Yum!

Angela Jackson

10/10/2025 08:40:13 PM

I only made 2 cups of rice and kept everything else the same. It was really enjoyable.

Justin Taylor

10/11/2025 02:20:30 AM

I absolutely adored this dish, and so did my husband! I followed the recipe but used 2 cups of rice instead of 3, and tossed in some onion and garlic. It was a big hit - I've cooked it twice in just 3 weeks. Needless to say, this Mexican-style Rice and Beans has earned a permanent spot in our meal lineup.