Friday, February 14, 2014

Baked Rice and Beans

I don't know what is going on with me but lately I seem to enjoy just visiting everyone else's blog and ignoring my own. I've been cooking and checking out all my usual blogs and pinning like crazy but have no ambition to blog my own stuff.  But I didn't want too much time to pass without a post and this one is a really good one.  If you like rice and beans, this is for you. It's plenty big too for a potluck, etc.....You can veganize it with vegetable broth or you can use chicken broth.  This is definitely big enough for several nights' leftovers too!  I just love that you put all the ingredients together, stick it in the oven and forget about it - not literally but long enough to get other stuff done while it's cooking!!  Also remember, you can play a bit with this recipe.  Spice it up with some hot sauce and cayenne pepper, add red or yellow peppers or whatever you like!
 Enjoy! Original recipe found at The Stockpot.

3 cups of brown rice
2 cans of beans  (any beans you like)
2 tsp salt (cut this down if you are using chicken broth)
1/2 cup green pepper, diced
1 medium onion, diced
1 8 oz can tomato sauce (no salt added) or 1/2 can tomato paste - I used paste
1 - 2 tsp chili powder
1/2 to 1 tsp cumin
pepper to taste
4 cups chicken stock or vegetable broth - I used vegetable broth

Preheat oven to 375 degrees F.
Grease an 11 x 13 in pan.
Add all ingredients together in pan and stir until well combined.  Cover completely and tightly with aluminum foil. Bake for 1 - 1 1/2 hours
or until all liquid is absorbed in the bottom of pan. Fluff rice with a fork and serve.