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
- 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.
- 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.
- Top with cilantro if desired, and enjoy!
GERD & Acid Friendly Recipes 
Your recipes are great. Thank you
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Ifound out today that I need to be more gerd friendly. One thing I was told was only low or nonfat cheese. Do you have a preferred low fat cheddar cheese that you use?
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I’ve been diagnosed recently and my doctor also said I can only have low fat cheese and skimmed milk.
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Could this be done in a crockpot too?
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I haven’t tried! I generally don’t do rice in a crockpot, but I’d say if you are experienced with that, I say go for it!
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I notice you use asafoetida inna lot of the recipes, I was just wondering why?
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I use it as a substitute for garlic/onion. So all the recipes I would use garlic or onion I substitute in asafoetida
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I really enjoyed this! I used brown rice and it was perfectly cooked after 1 hour 20 minutes.
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For the asafoetida I would recommend heating it up in oil or ghee before adding to the other spices.This will help reduce the bitterness of this spice and bring out its intended flavour like garlic and onions.
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