Rice and beans. Many of us have had some version of rice and beans in our lifetime. The ingredients are staple pantry items and they provide us with a filling meal. Not to mention, rice and beans are very affordable. However, rice and beans can be a hum drum kind of meal.
But that is not the case for this recipe. Especially, when you add guacamole on top!
Confession. Before I discovered this recipe at Eat Live Run, I was buying the box of rice and beans that cooks up in 25 minutes. Now, I might pick up a box for a backup meal, but this Baked Rice and Beans is the winning dish for us at home. The flavors of the rice and beans alone are delicious, but adding guacamole on top is what makes it even more special. My husband is one happy guy when I tell him I am making Baked Rice and Beans for dinner.
Baked Rice and Beans
- 1 cup uncooked brown rice
- 3 cups vegetable broth
- 1 8- oz can tomato sauce
- 1 14.5 oz can red kidney beans
- 1 4- oz can diced green chilies
- 1 1/2 t cumin
- 1 t chili powder
- 1 t salt
- 1/4 t garlic powder
- 1 8- oz container of your favorite guacamole store bought or homemade
- Preheat oven to 350 degrees.
- Combine all of the ingredients, except the guacamole, in a 9x13 baking dish. Stir until combined.
- Cover dish tightly with foil.
- Place the covered dish in the oven and bake for an hour and half (90 minutes). Keep the dish tightly covered for the full baking time.
- When the rice and beans are finished baking, remove from the oven and stir.
- Scoop the baked rice and beans in bowls.
- Top with the guacamole.
I like this dish with just the guacamole on top. However, my husband likes adding the guacamole along with a handful of Fritos and some jarred jalapeño slices!