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4.62 from 13 votes

Baked Rice and Beans

These Baked Rice and Beans are so flavorful and light. Fluffy basmati rice and black beans make this dish incredibly delicious.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: baked rice and beans recipe
Servings: 4 servings
Calories: 522kcal
Author: Tania Sheff


  • 1 ½ cup basmati rice
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. cumin powder
  • ½ tsp. oregano
  • 3 tbsp. olive oil or other kind
  • 8 oz. tomato salsa
  • 8 oz. tomato sauce
  • 14 oz. cooked black beans or other kind
  • 2 jalapeno peppers, diced
  • 1 ½ cup vegetable broth
  • chopped parsley or cilantro, to garnish


  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the rice into a large baking dish. Add the salt, pepper, cumin, oregano, and olive oil, and mix them all together very well.
  • To the spiced rice, add the tomato salsa, tomato sauce, black beans, diced jalapenos, and veggie broth. Mix everything together until well incorporated.
  • Cover the baking dish with aluminum foil and bake for 1 hour.
  • When the rice is cooked, fluff it gently with a fork or spoon. Serve.




Help the spices stick. Before you add the salsa, broth, and other wet ingredients, make sure you cover the beans with oil. This way, the spices that you add will stick to the beans and infuse them with flavor, rather than get washed to the bottom of the pot by the wet ingredients.
Add your favorite vegetables. This baked rice and beans recipe tastes amazing with all sorts of veggies. Add some of your favorites, like bell peppers, carrots, peas, or corn, to the pot before baking to make it better suit your preferences.
Always rinse canned beans. If you use canned beans when you make this recipe, make sure you rinse them first before adding them to the rice. Doing this gets rid of the syrupy liquid that they are stored in, as well as unnecessary salt. This will help with both taste and texture.
Don’t lose the steam! Cover the baking dish tightly with foil, so the steam doesn’t escape. Because you are cooking the rice at the same time as the other ingredients, you want the steam to stay under the lid to help the rice fully cook, making it light, fluffy, and absolutely delicious.


Calories: 522kcal | Carbohydrates: 88g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1186mg | Potassium: 821mg | Fiber: 12g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 5mg