The Best Baked Rice and Beans

Name: The Best Baked Rice and Beans
Total time: 80
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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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3 cups basmati rice
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1 tablespoon chili powder
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2 teaspoons kosher salt, or to taste
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2 teaspoons ground cumin
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1 teaspoon freshly ground black pepper
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0.25 teaspoon cayenne pepper

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0.25 teaspoon dried oregano
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0.25 cup olive oil
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2 (15 ounce) cans kidney beans, rinsed and drained
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1 (16 ounce) jar tomato salsa
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2 cups chicken broth

Instructions

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.