Ingredients
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3 cups basmati rice
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1 tablespoon chili powder
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2 teaspoons kosher salt, or to taste
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2 teaspoons ground cumin
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1 teaspoon freshly ground black pepper
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¼ teaspoon cayenne pepper (Optional)
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¼ teaspoon dried oregano
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¼ cup olive oil
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2 (15 ounce) cans kidney beans, rinsed and drained
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1 (16 ounce) jar tomato salsa
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2 cups chicken broth
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
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Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.
