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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