Baked Rice and Beans with Vegetables

This simple baked rice and beans also mixed together vegetables and a spicy sauce. This makes a bunch of food, enough to last you for lunch through two whole work weeks with a side of nuts, fruit, or protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F. Heat a large Dutch oven over medium heat with olive oil. Cut your peppers, onions, and carrots into a small dice. Add salt, stir, cover, and cook for about 10 minutes, or until the peppers begin to soften and the onions start to turn translucent

Step 2

Add in garlic, diced green chilies, chipotle peppers in adobo, and your beans (not drained or rinsed). Any canned beans will work; I used a can each of kidney, pinto, and cannellini here. Bring to a boil over high heat, cover, and let cook for 10 minutes

Step 3

Add the rest of the ingredients to the pot, and stir to combine - brown rice, water, tomato paste, apple cider vinegar, soy sauce, chicken bouillon powder chili powder, cumin, and black pepper

Step 4

Transfer the pot to the oven, and bake at 400F for about 90 minutes, or until the vegetables are tender, the rice is soft, and the water is absorbed

Step 5

Divide into 10 servings. Add some acid to it after reheating, like lemon, lime, balsamic, or hot sauce

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