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The Best Baked Rice and Beans – Food Wishes

The Best Baked Rice and Beans – Food Wishes

hello this is chef john from food wishes
comm with the best baked rice and beans that’s where i do to certain recent
worldwide events i begin a lot of requests for easy hearty recipes that
could be made using basic drying canned ingredients and this incredibly
delicious spanish-style baked rice and beans is all that and more way more
you’re also gonna see a fantastic and foolproof technique for making perfect
rice every time which is important for more than culinary reasons alright there
are just so many things we can’t control right now it feels good to work with
something we can so with that let’s go ahead get started by dumping some white
rice into a casserole dish and while this recipe is designed for pretty much
any long grain white rice I’m actually using a variety called basmati which if
you can find works especially well with this and then as far as seasonings go we
will add some salt as well as some freshly ground black pepper some ground
cumin some chili powder or if you want just some paprika will definitely also
want a little bit of cayenne or in my case a lot of cayenne and then last but
not least some dry oregano and then once all that’s in there we will pour in the
key to this whole operation about a quarter cup of olive oil and we’ll go
ahead and take a freakishly small wooden spoon and stir all that together and by
the way if you wanted you could also use melted butter here as it will have the
same effect or any liquefied fat for that matter okay so that’s up to you I
mean you are for all the princess grace of cooking while sheltering in place but
no matter what you use here the key is to keep stirring and mixing until every
single grain of rice is coated and as you’ll see later that’s what’s gonna
help us achieve such a beautiful texture so like I said we’ll go ahead and stir
that until those grains are thoroughly coated at which point we’ll move on to
the wet ingredients including a 16-ounce jar of your favorite tomato salsa and we
don’t need any fancy expensive brands here okay pretty much anything will work
and I think the one I used included some roasted green chilies although I’m not
really sure since I was kind of scared to look at the ingredients and then to
that we will add a couple cups of chicken broth which of course we will
use to rinse out whatever we transfer to our salsa in with so as not to waste
we will finish up with a couple cans of drained red kidney beans or of course
the canned beans of your choice all right pinto beans would be great as
would black beans and then what we’ll do once we have all that stirred together
and is equally distributed as possible let’s go ahead and cover this very very
very tightly with some heavy duty foil and if you’re gonna use the cheaper non
heavy duty foil make sure you use a few pieces and I know what some of you are
thinking in times like these shouldn’t we save that foil in case we have to
make hats no trust me those don’t work and one of the huge keys of this recipes
getting this covered nice and tightly otherwise too much of our liquid could
evaporate in the oven which by the way is our next stop so once that’s wrap
we’ll go ahead and transfer this into the center of a 350 degree oven for
about an hour and 10 minutes or until it looks like this actually hold on while I
unwrap this or until it looks like this and then what we’ll do once this is
unwrapped is perform the old fork and fluff where we take a fork and break all
this up by sort of going underneath and turning the rice over the top and then
breaking up the clumps and this maneuver is doing two very important things okay
it’s releasing a tremendous amount of heat so that our rice stops cooking but
it’s also breaking up large clumps of rice and to perfectly separated
individual grains and once that was done I went ahead and gave it a taste to see
how I did which reminds me of a tip once you unwrap this taste a little bit to
make sure the rice is cooked before you give the old old fork and fluff because
if it’s not you can always rewrap it and pop it back in the oven but I could tell
through experiences I was stirring mine it was fine so the texture was spot-on
and it was also perfectly seasoned and incredibly delicious so I move down to
final service and garnish with a little bit of chopped cilantro right just
because you’re in the middle of a pandemic does not mean you can forget
about presentation and by the way once all the parsley and rest of the herbs
are gone at the store there will always be a few bunches of cilantro left and
then once herbs I went in for another taste mostly so I could show off the
magic of coating that rice with the oil before we bake it okay because while
these grains where I still have a little bit of starchiness on the surface by
coating them in that fat rice is way less likely to stick
together and get all clumpy so I’ve always considered this one of the
easiest and most foolproof methods for making rice but anyway after eating out
of the dish for a little bit I decided to serve some up in a bowl and I went
ahead and garnish with some Monterey Jack cheese and a little dollop of sour
cream and a little more chopped cilantro and while this would obviously make an
incredible side dish serve like this it really does eat like a meal and one
really interesting thing about this recipe because we used a relatively
small amount of liquid for the amount of rice I think a little bit of moisture
has been pulled out of the bean and they seemed to take on a meteor taste and
texture and when I say meteor I’m referring to taste like meat and not
like one of those big rocks that hits the earth causing the next worldwide
situation but anyway that’s it what I’m calling and think is the best baked rice
and beans so simple so easy so delicious and the
kind of food that makes everything seem a little less scary so for all those
reasons and more I really do hope you give this a try soon so please follow
the links below for the ingredient amounts a principle written recipe and
much more info as usual and as always enjoy you you

Author Since: Mar 11, 2019

  1. This guys incorrect inflections are so irritating..canโ€™t you just use a speaking voice that you would use at home?

  2. Thanks Chef!! Always loved you vids and not saying this virus is a blessing by any means but while Iโ€™m at home, your videos are a little light in my day! Plus I can afford beans and rice while Iโ€™m out of work ๐Ÿ˜‚

  3. Can you PLEASE use conversational inflection, jesus SO distracting. It sounds like SOMEone PUT U On a wah WAh…….

  4. I tried to make this meal tonight with my 2 y/o son because I had everything at home (including some tomato sauce from homemade pizzas made yesterday) and it was delicious. Even more with some sliced avocado on the side.

  5. Wonderful Chef John

  6. I tried this recipe and it is wonderful! I made my own salsa to put in it. Turned out great! Thanks Chef John.

  7. I made this for dinner; I substituted the freakishly small wooden spoon for a freakishly small ceramic one, and it came out just fine! In these hard times, you gotta work with what you got

  8. This is awesome, I added some Chillie sausage to mine and it was delicious. I'm sure Chorizo would work perfectly with this. if you're not veggie or vegan obviously. ๐Ÿ˜€
    Any new potato recipe ideas Chef John? Something a bit different preferabley?

  9. thank you for your good recipes and moral support. because of your encouragement, today while making bolognese sauce from Marcella's first book of classic , instead of following her instructions like a good german, I allowed myself to be the Willie Mayes of my Bolognese. So thank you!

  10. Hi chief jhon i like your recipes very much you are realy making things very easy for us thanku so much for sharing ๐Ÿ˜Š

  11. Chef John!!!! ๐Ÿ˜ฉ I asked my husband to make this and he says he can't because he doesn't have a "freakishly small wooden spoon". ๐Ÿ˜’

  12. This looks really good!

    Would this work with some grilled chicken?
    I like having meat in all my (evening) meals and this on it's own would not really be for me.

  13. I added a spoonful of curry paste and cilantro instead of Cayenne and Chili powder, for more of a curry flavor it was delicious:P

  14. ive watched too many chef john videos, ive analyzed his voice cadence as peaking in the middle of the statement and then tapers off at the end. kinda like a ^

  15. I recommend you to do a recipe called Kushari, an Egyptian dish. It is great for days like the ones we are in. Also, the name "Kushari" is a fun name to say

  16. 2:31 Thanks for swiping off that rogue salsa splotch on the side of the dish, Chef John. Thant was really messing with my OCD.

  17. The link to the recipe specifics call for 3 CUPS of rice, however, in the video it's apparent that 2 CUPS of rice was poured. I'm a bit confused, especially when ratios between liquid and rice are typically a 2-2.5 CUPS of water for 2 CUPS of rice.

  18. You are so funny! TY for not ignoring what's going on! Also, this looks amazing and I have ALL of the ingredients…including 20 lbs of Basmati…so I have to use it up!! LOL!

  19. Where I live there will not be even one bunch of cilantro left. I use a lot of it in what I make and so do all the Hispanics who live around me. But so far, so good. Being surrounded by Mexican markets has its advantages. Gotta make this dish this week, but only going to make half this much for the wife and myself. Stay safe everyone!

  20. I was going to like this video before I clicked on it (as I always do) but 1:30 is the exact timestamp of when I liked the video because of how amazing that was.

  21. Digging through my end of days pantry for needed ingredients but, alas, I have no salsa! Insert half a jar of Rao marinara sauce. We shall see how it turns out.

  22. Pls stick to original recipes or things that is known to be good, don't add to much own things buddy because somethings you add don't really match and kind of downgrade the meal.
    (P.s I'm not referring to this video, just saying in general, so everybody will appreciate it more. Because your videos are after all of the better YT cooking videos)

  23. For anyone wondering, Basmati is Indian rice which can be picked up in your local Indian store or even local grocery store in the foreign foods section!

  24. Excellent dish! Big flesh eater here. If you were to work in one meat, what would it be and how would you do it?

  25. thank you chef john for all your fabulous recipes. I made your lemon and olive oil marinaded chicken with roasted potato, and it was so easy so delicious and tender and I didn't have to buy any fancy ingredients or run to the store which these days can be a hazard. Anyway, you are right, I will make this every week. Great recipe for busy moms and dads, takes 10 minutes to assemble and the rest is cooking time. Ciao

  26. Chef tone it down. This is not Spanish, Latino or Hispanic lol we do not put cheese nor sour cream on rice lol tf lol. Iโ€™m going to make it though.

  27. We almost died because of baked rice and beans but our cat saved our lives >"< because he had run out of our door and darted down the stairs.I found him crouched by our neighbor's door and when I leaned down to pick him up, I smelled smoke coming from inside. No one was home. We evacuated the building and survived! Turns out, the neighbor was cooking rice-n-beans when she into labor. They rushed to the hospital but forgot about the beans in the oven. They had a girl btw. So beans do burn on the grill.

  28. Thanks for the timely post, Chef John. I happen to have a crap ton of basmati rice that I bought long before this situation, and I always keep lots of canned beans in stock. Can't wait to try some of this.