Diva Tasting: Beans and Rice Casserole…

Southern Beans and Rice Casserole

4 cups prepared basmati rice

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

2 teaspoons ground cumin

1 tablespoon chili powder

¼ teaspoon cayenne pepper (Optional)

¼ teaspoon dried oregano

¼ cup olive oil

1 (16 ounce) jar mild tomato salsa

2 cups chicken broth

2 Tbsp Olive Oil

2 (15 ounce) cans kidney beans, rinsed and drained

1 lb. Lean ground beef fried to crumbly.

2 medium white onions chopped


Preheat the oven to 350 degrees F (175 degrees C). Brown beef until crumbly, add onions and brown to translucent. Pour white rice into a sprayed 9×13 casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Fold in beef and onions. Cover very tightly with heavy-duty aluminum foil. Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot. 8-10 Servings


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