The Best Baked Rice and Beans

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

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

¼ teaspoon cayenne pepper (Optional)

¼ teaspoon dried oregano

¼ cup olive oil

2 (15 ounce) cans kidney beans, rinsed and drained

1 (16 ounce) jar tomato salsa

2 cups chicken broth

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 422 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 2 mg
• Sód: 1344 mg
• Węglowodany Całkowite: 76 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 2 g
• Białko: 12 g