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The Best Baked Rice and Beans – Food Wishes ctm magazine

Rice and beans is a famously filling, classically comforting, budget-friendly meal, which above and beyond the overall deliciousness, provides a complete protein to give you the strength to get through tough times. So, what’s the downside? There’s no downside. Plus, this baked version is foolproof, and comes out perfect every time.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Baked Rice & Beans recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • Herbster on March 5, 2021

    Never met a rice and beans I didn't like. Going to try this, thanks.

  • M G on March 5, 2021

    I make something similar but use a wide, shallow dutch oven and saute onions, garlic and the seasonings in olive oil, stir in the rice to coat and cook a little, then add the liquids and beans, bring to boil on stove then put in oven with lid. I wouldn't use basmati, long grain white rice is better, though I love basmati but it just doesn't seem right for this.

  • Kirsten Corby on March 6, 2021

    I honestly expected a meteor to hit before 2020 was over.

  • Nazira s on March 10, 2021

    I have made this recipe several times and it's delicious ! So easy to make and tasty, looks like you've taken hours to do but not ! Thank you sooo much Chef John !

  • Jack pine Savage on March 11, 2021

    I appreciate this recipe very much.

  • Fort pastor on March 14, 2021

    My wife and I made this and served it on a burrito with cheese, lettuce, and dressing. Wow, totally fantastic. You're my hero chef John!

  • itspeterpanbitch on March 15, 2021

    Looks really good. Gonna try it, but will be adding some kinda meat to it.

  • Wojciech Rothbard on March 19, 2021

    I saw this recipe a few months ago and just made it today — absolutely delicious, quick and easy. I will be making this again soon. Thank you for this video!! 👍😀

  • Greg Sly on March 25, 2021

    Only had 1 1/2 cups of rice in the cupboard but decided to go with the rest of the recipe as posted. It turned out incredible.
    Honestly if I had the correct amount of rice I don't think my 9×13 would have been the best cooking vessel, and it may have turned out too dry.

  • Sandria Gutierrez on March 28, 2021

    Would this work in a cast iron Dutch oven as well? Both pressure cookers died on me (method I’ve used for rice and beans) and need a fuss free alternative. This seems to fit the bill.

  • bluequiltedness on April 19, 2021

    4:02 Lol, in the "middle" of a pandemic….

  • Peggy Lee on April 21, 2021

    Wonderful recipe thank you and also could you elaborate on why you think that tin foil hats don’t work. Just curious.

  • greg goldman on April 25, 2021

    I love this recipe…but am having difficulties substituting brown rice for the basmati. Any suggestions, higher temperatures, more liquid, longer time?

  • Harambe Keemstar on April 30, 2021


  • Jimmy Patinson on May 10, 2021

    Rajma Chawal –Chef John's version

  • Safira del Oceano on May 15, 2021

    I made this! Or I used this technique.
    Dropped the rice to 2 cups, upped the stock to 3 cups, bulked it out with toasted walnuts, pumpkin and sunflower seeds, sautéed leeks, onion, mushrooms and garlic as well as a tin of sweet corn for a complete meal. Topped with crumbled feta cheese. It was so delicious and made at least 8 portions. Rice separated out beautifully and the cumin and chilli was not overpowering.
    Thanks for a delicious, super easy technique Chef John!

  • myrna0201 on May 18, 2021

    Always wash the rice at least thrice before using. Making this in a rice cooker takes only 15-20 minutes.

  • Tony Downhill on May 18, 2021

    It't hella good base to make your own kind recipe.

  • The Fashion Cold Wars on May 26, 2021

    Recipe says 3 cups of rice but only 2 was added in your video

  • David Collins on May 27, 2021

    i think chef john is a bad person

  • SweatLaserXP on May 31, 2021

    What if I told you that you can substitute some of the olive oil for bacon fat

  • SweatLaserXP on May 31, 2021

    dey's gotta be a way to sneak in a little chorizo sausage in deya

  • Twa Becca on June 1, 2021

    Hey chef Jon, you weren’t wrong this really is the best baked rice and beans.

  • ConstantCompanion on June 7, 2021

    This is wonderful! Because we stocked the pantry so well with canned goods and things that could be Stored, I have a lot of things like this. More recipes like this please?

  • Roy Rose on June 9, 2021

    The grumpy competitor suggestively recognise because thread strikingly drip out a pleasant bracket. past, sore swiss

  • Bungalo Bill on June 14, 2021

    Where is the garlic powder???

  • Omar Hussein on June 18, 2021

    Hi Guys , try to cook your spicy rice with chopped potatoes instead of beans , they really capture the flavor especially if you pan fry them with some garlic before adding to the rice to cook . And if you do that you can just cook the rice on a stove for 20 mins and eat 🙂 love from jordan – palestine – cape town

  • Margie Jopson on July 4, 2021

    Well this is today’s din ty

  • Ah Mee Ming on July 8, 2021

    I made this today. I love it. So easy to make. Thanks Chef John.

  • GroundThing on July 21, 2021

    I make a similar version in a crock pot. You lose the individual firm grains of rice, but you can basically do pretty much the same thing (maybe cut it from 2 cups stock to 1 3/4, since it'll cook longer), up until baking, and instead setting it on low about 10 hours or on high about 4 hours (though Idk if all crock pots cook the same so you might have to adjust). For me works well as something I get started before going to work, and it's good and ready by the time I'm ready for dinner once I get back home. I bet this works out better because it has better texture for this type of thing, since mine usually has more of a mushy risotto texture that I don't feel goes as well with this type of dish, but it's more convenient and it keeps pretty good as leftovers. You could maybe even cut further back on the stock to try and make it less mushy, but I would only recommend that if you're able to stir it midway through, since I find too little stock without being able to stir you get some undercooked grains.

  • Francis Atienza on August 16, 2021

    Can I use a rice cooker?

  • Tyler K Fisher on August 29, 2021


  • superdalmatian101 on September 1, 2021

    Just made this tonight. The only substitutions I did was butter instead of the olive oil and Jasmine rice. This was super delicious!!! Very happy pregnant lady here!!!

  • Iyawo Monife on September 17, 2021

    Sorry chef John, I made this… flavor and seasoning wasn’t hitting the spot.

  • David Chang on September 21, 2021

    Any more recipes using canned beans please Chef?

  • Crusader Cat on October 5, 2021

    I made this tonight, exactly as recipe called for. It was really good, and the family loved it. Very easy to prepare. I put a second baking dish in the oven with this, a Polska kielbasa with onions, carrots and garlic, (olive oil, thyme, for 45 minutes) and it all worked out well. This dish would be good with anything, and I’ll be making it again soon. Thank you, Chef John, after all, you are the bitchen of my kitchen!

  • Steve Botnick on October 15, 2021

    Last winter I lived off a stove top variation of this made with chicken and onions added. The broth and salsa combo is key. I found I preferred salsas that didn't have sugar when I make it.

  • Cat Nip on October 19, 2021

    Another batch is in the oven right now and it smells amazing!

    This has become one of my staple dishes, and I serve it with a generous dollop of crème fraiche, crispy lettuce and some garlic bread.

    Love it! ❤️❤️❤️

  • Shazoul Schmuck on November 18, 2021

    Have you actually worn a tinfoil hat? I find that they help tremendously, when I wear one, social distancing is no longer an issue.

  • Beatrice Nkundwa on December 12, 2021

    A must

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