
By Paul Scally
Baked Rice and Beans with Vegetables
5 steps
Prep:15minCook:1h 45min
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.
Updated at: Sun, 05 Jan 2025 03:09:03 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
29
High
Nutrition per serving
Calories323.1 kcal (16%)
Total Fat4.2 g (6%)
Carbs60.5 g (23%)
Sugars9.3 g (10%)
Protein12.5 g (25%)
Sodium1274.5 mg (64%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Step 1
Step 2

20gminced garlic

7 ozcan chipotle peppers in adobo sauce

4 ozcan diced green chilies

3 x 15.5 ozcans beans
not drained
Step 3
Instructions
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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