These Rice and Beans in the Oven are made with tender black beans and fluffy rice for a delicious side dish or a light meal. You will love how flavorful this simple recipe is.
This recipe may seem basic, but I promise that the flavors are anything but. These Rice and Beans in the Oven are made with the fluffiest variety of rice and beans that are flavored with a tomato salsa that has just the right level of spice. Jalapenos are added to up the heat to make this dish really interesting.
You can serve this as a side dish with lots of others because it’s really versatile. You can also make it the main meal if you’re looking for something light. Light though it may be, there are lots of vitamins, minerals, fiber, and protein packed into this delicious dish that will make it a very satisfying meal. Let’s take a look at what you’ll be using to make this Rice and Beans in the Oven.
Video Tutorial
What you’ll need
- Rice. I used basmati rice in this recipe because it's so fluffy.
- Beans. I used black beans. You can use canned and rinsed beans, or you can boil dry ones yourself. Either way is fine.
- Tomato Base. I used a combination of tomato sauce and tomato salsa.
- Spices. Oregano, Cumin powder, Salt, and Black pepper.
- Olive Oil. Or any other oil of your choice.
- Diced Jalapenos. Optional. It adds a nice touch of heat and color.
- Veggie Broth. Or you can use water if you don't have any.
How to Make it
1. Preheat your oven to 350°F.
2. Put the rice into a large baking dish. Then add the salt, black pepper, oregano, cumin powder, and olive oil, mixing everything together well.
3. Add the tomato sauce, tomato salsa, diced jalapenos, black beans, and veggie broth to the rice. Combine until well incorporated.
4. Cover the rice and beans with aluminum foil and bake for 1 hour.
5. When it's done cooking, gently fluff the rice with a fork or spoon. Serve.
Tips for the best Rice and Beans in the Oven
- Rinse the beans if they’re canned. Always rinse your beans if they are canned. This will get rid of the thick liquid they are stored in and any excess salt.
- Oil the beans before adding spices. To avoid the seasonings being washed to the bottom of the pot, coat the beans in oil and add the spices, then add the wet ingredients.
- Use the steam to cook the rice. Keep this dish covered as it cooks so that the steam helps the rice cook thoroughly as the beans cook. Releasing it may result in harder, less fluffy rice.
- Experiment with the tomato base. To get the flavor and texture that you like best, experiment with marinara sauce, tomato sauce, and crushed tomatoes as your tomato base.
Add-ins and Substitutes
- Use other types of rice. I like basmati for this dish because it’s the fluffiest, but you can use any long grain rice in its place, such as jasmine.
- Add more protein. To make this more filling, you can add some protein in the form of tempeh bacon or tofu cubes.
- Add some vegetables. Make this recipe even more delicious by adding your favorite vegetables. Bell peppers, corn, peas, and carrots go really well with this dish.
- Skip the jalapenos. If you are not a fan of spicy dishes, then you may want to skip the jalapenos. Or if you just want a little heat, then add some red pepper flakes or chili powder in their place.
How to Store
You can store these Rice and Beans in an airtight container in the refrigerator for up to 4 days. To reheat them, just place them in the microwave with a glass of water, or some added right in, so that as they heat, they stay moist. You can also freeze this dish once it has cooled in a freezer-ziplock bag for up to 6 months. Thaw overnight in the fridge and reheat.
What to Serve with it
- Tacos. Serve this dish alongside tacos, fajitas, or burritos. Try it with these Vegan Potato Tacos, Easy Vegetable Taquitos, or Black Bean Tacos.
- Vegetables. Pair these Rice and Beans in the Oven with some Broccoli Rabe with Garlic, Quick Stovetop Green Beans, Garlic Roasted Brussels Sprouts, or Garlic Roasted Okra.
- Soup. Enjoy this side dish with a bowl of Vegan Potato Soup, Creamy Vegetable Soup, or Red Lentil Soup.
- Salads. Serve these rice and beans with your favorite salad, such as this Chickpea Cucumber Salad, Tomato Avocado Salad with Balsamic Dressing, or Napa Cabbage Salad with Corn.
This Rice and Beans in the Oven is a great recipe when you are looking for a dish that is flavorful, simple, and filling. It works as a side dish or a light meal and is really easy and fast to make. You can’t go wrong with this versatile dish. I hope you and your family love it as much as we do. Enjoy!
More tasty vegan rice recipes:
Rice and Beans in the Oven
Ingredients
- 1 ½ cup basmati rice
- 1 tsp. salt or to taste
- ½ tsp. pepper or to taste
- 1 tsp. cumin powder
- ½ tsp. oregano
- 3 tbsp. olive oil or other kind
- 8 oz. tomato salsa
- 8 oz. tomato sauce
- 14 oz. (1 can) cooked black beans or other kind
- 2 medium jalapeno peppers, diced
- 1 ½ cup vegetable broth
- ¼ cup chopped parsley or cilantro, to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Put the rice into a large baking dish. Then add the salt, black pepper, oregano, cumin powder, and olive oil, mixing everything together well.
- Add the tomato sauce, tomato salsa, diced jalapenos, black beans, and veggie broth to the rice. Combine until well incorporated.
- Cover the rice and beans with aluminum foil and bake for 1 hour.
- When it's done cooking, gently fluff the rice with a fork or spoon. Serve.
Notes
Tips for the best Rice and Beans in the Oven
- Rinse the beans if they’re canned. Always rinse your beans if they are canned. This will get rid of the thick liquid they are stored in and any excess salt.
- Oil the beans before adding spices. To avoid the seasonings being washed to the bottom of the pot, coat the beans in oil and add the spices, then add the wet ingredients.
- Use the steam to cook the rice. Keep this dish covered as it cooks so that the steam helps the rice cook thoroughly as the beans cook. Releasing it may result in harder, less fluffy rice.
- Experiment with the tomato base. To get the flavor and texture that you like best, experiment with marinara sauce, tomato sauce, and crushed tomatoes as your tomato base.
We all love this dish! I didn't have any tomato sauce on hand, so substituted Rotel and used just 1 jalapeno instead of 2. This is one of our family favourites now.
Awesome! Thank you, Sue!