Bean and Rice Bake
If you are looking for a reliable rice recipe, this Bean and Rice Bake is one to keep: 11 ingredients, 6 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
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- 2 Onions, cut into chunks
- 3 Tomatoes, cut into large chunks
- Several carrots, cut into large chunks
- 1 can Chickpeas or black beans
- Other vegetables (e.g. zucchini, bell pepper, etc), cut into chunks
- 1 tbsp Curry Powder
- 5 –10 cloves garlic
- Spices, suggested: paprika, cumin, ground chile or chili powder, ground oregano
- 1 cup Basmati Rice
- 750 ml Red Wine
Method
- Preheat oven to 250°F.
- Heat 1 tablespoon of olive oil in a saucepan.
- Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice.
- Combine vegetables, spices, and garlic in a baking dish with a cover. Stir in rice mixture, beans, and half the wine. Stir briefly to mix, and make sure some at least some rice is on top.
- Add the rest of the olive oil to the dish, and add enough water or wine until all vegetables, beans, and rice are submerged in liquid.
- Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft.
Tips for the best Bean and Rice Bake
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the chickpea come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for ??
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Bean and Rice Bake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Bean and Rice Bake recipe medium to make?
It is rated medium: 11 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Is Bean and Rice Bake vegan?
Yes — this version is vegan as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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