Tomato-Free Rice and Bean Bake

With the cold temperatures and snow we’ve been getting, I really wanted a simple, comforting, hearty meal, and a Rice and Bean Bake fit the bill perfectly. Most types of canned beans work great in this recipe, I personally used pinto and black, but feel free to switch it up or use whatever you have on hand!

Servings: 6

Prep Time: 5 minutes

Total Time: 1 hour

Ingredients

2 cups | uncooked regular long-grain white rice

3 cups | chicken or vegetable broth

2 | 15 oz. cans of beans of your choice, undrained!

1 | shallot, diced

1 1/2 tbsp | cumin

2 tsp | dried oregano

1 tbsp | paprika

1/4 tsp | asafetida

1/2 tbsp | salt

3/4 cup | cheddar cheese, shredded

Cilantro (if desired)

Directions

1. Preheat oven to 350 degrees Fahrenheit. In a dutch oven or a casserole dish (ungreased) mix all the ingredients together, and then cover with a lid.
2. Bake for one hour, or until all liquid is absorbed. Take out of the oven and sprinkle cheese on top, and cover again until cheese is nice and melted, about 2-3 minutes.
3. Top with cilantro if desired, and enjoy!