Oven baked red beans and rice -Delicious
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tablespoon paprika
- 2 teaspoon salt
- ingredients
- 1 medium onion chopped
- 1 tablespoon garlic powder
- 1 14 ounce can tomatoes sauce
- 1/2 upcooking oil
- 3 cups rice i used basmati
- 2 teaspoon chicken bouillon
- 4 cups chicken broth or water
- 1 teaspoon white or black pepper
- 1 1/2 teaspoon cumin spice
- 3/4 teaspoon chili spice or 1 minced jalapeã±o pepper omit if co
- Carbohydrate 1.65017341896221 g
- Cholesterol 0.0299999999391348 mg
- Fat 0.336498333502318 g
- Fiber 0.481725427781348 g
- Protein 0.986621250496508 g
- Saturated Fat 0.0329621083434674 g
- Serving Size 1 1 (116g)
- Sodium 515.724633231069 mg
- Sugar 1.16844799118087 g
- Trans Fat 0.207762683355217 g
- Calories 12 calories
Instructions Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2â€) combine all ingredients and stir so that everything is fully combined Cover tightly with aluminum foil paper. Gently place in oven and let it cook for about an hour. Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm Recipe Notes: There are two ways of making this you can start by sautéing the onion, garlic, rice and jalapenos on the stove before placing them in the baking pan. Or you can go the easiest route by throwing everything in the baking pan and bake for about 55-60 minutes. Make sure you use a tight fitting lid to cover the rice. Based on my experience of using aluminum paper and lid. The best one is the one that you comes with the pan (a matching set) or just use strong aluminum paper. You may have to double it. To ensure it is perfectly cooked.
