The Best Baked Rice and Beans – Food Wishes

hello this is chef john from food wishes
comm with the best baked rice and beans that’s where i do to certain recent
worldwide events i begin a lot of requests for easy hearty recipes that
could be made using basic drying canned ingredients and this incredibly
delicious spanish-style baked rice and beans is all that and more way more
you’re also gonna see a fantastic and foolproof technique for making perfect
rice every time which is important for more than culinary reasons alright there
are just so many things we can’t control right now it feels good to work with
something we can so with that let’s go ahead get started by dumping some white
rice into a casserole dish and while this recipe is designed for pretty much
any long grain white rice I’m actually using a variety called basmati which if
you can find works especially well with this and then as far as seasonings go we
will add some salt as well as some freshly ground black pepper some ground
cumin some chili powder or if you want just some paprika will definitely also
want a little bit of cayenne or in my case a lot of cayenne and then last but
not least some dry oregano and then once all that’s in there we will pour in the
key to this whole operation about a quarter cup of olive oil and we’ll go
ahead and take a freakishly small wooden spoon and stir all that together and by
the way if you wanted you could also use melted butter here as it will have the
same effect or any liquefied fat for that matter okay so that’s up to you I
mean you are for all the princess grace of cooking while sheltering in place but
no matter what you use here the key is to keep stirring and mixing until every
single grain of rice is coated and as you’ll see later that’s what’s gonna
help us achieve such a beautiful texture so like I said we’ll go ahead and stir
that until those grains are thoroughly coated at which point we’ll move on to
the wet ingredients including a 16-ounce jar of your favorite tomato salsa and we
don’t need any fancy expensive brands here okay pretty much anything will work
and I think the one I used included some roasted green chilies although I’m not
really sure since I was kind of scared to look at the ingredients and then to
that we will add a couple cups of chicken broth which of course we will
use to rinse out whatever we transfer to our salsa in with so as not to waste
we will finish up with a couple cans of drained red kidney beans or of course
the canned beans of your choice all right pinto beans would be great as
would black beans and then what we’ll do once we have all that stirred together
and is equally distributed as possible let’s go ahead and cover this very very
very tightly with some heavy duty foil and if you’re gonna use the cheaper non
heavy duty foil make sure you use a few pieces and I know what some of you are
thinking in times like these shouldn’t we save that foil in case we have to
make hats no trust me those don’t work and one of the huge keys of this recipes
getting this covered nice and tightly otherwise too much of our liquid could
evaporate in the oven which by the way is our next stop so once that’s wrap
we’ll go ahead and transfer this into the center of a 350 degree oven for
about an hour and 10 minutes or until it looks like this actually hold on while I
unwrap this or until it looks like this and then what we’ll do once this is
unwrapped is perform the old fork and fluff where we take a fork and break all
this up by sort of going underneath and turning the rice over the top and then
breaking up the clumps and this maneuver is doing two very important things okay
it’s releasing a tremendous amount of heat so that our rice stops cooking but
it’s also breaking up large clumps of rice and to perfectly separated
individual grains and once that was done I went ahead and gave it a taste to see
how I did which reminds me of a tip once you unwrap this taste a little bit to
make sure the rice is cooked before you give the old old fork and fluff because
if it’s not you can always rewrap it and pop it back in the oven but I could tell
through experiences I was stirring mine it was fine so the texture was spot-on
and it was also perfectly seasoned and incredibly delicious so I move down to
final service and garnish with a little bit of chopped cilantro right just
because you’re in the middle of a pandemic does not mean you can forget
about presentation and by the way once all the parsley and rest of the herbs
are gone at the store there will always be a few bunches of cilantro left and
then once herbs I went in for another taste mostly so I could show off the
magic of coating that rice with the oil before we bake it okay because while
these grains where I still have a little bit of starchiness on the surface by
coating them in that fat rice is way less likely to stick
together and get all clumpy so I’ve always considered this one of the
easiest and most foolproof methods for making rice but anyway after eating out
of the dish for a little bit I decided to serve some up in a bowl and I went
ahead and garnish with some Monterey Jack cheese and a little dollop of sour
cream and a little more chopped cilantro and while this would obviously make an
incredible side dish serve like this it really does eat like a meal and one
really interesting thing about this recipe because we used a relatively
small amount of liquid for the amount of rice I think a little bit of moisture
has been pulled out of the bean and they seemed to take on a meteor taste and
texture and when I say meteor I’m referring to taste like meat and not
like one of those big rocks that hits the earth causing the next worldwide
situation but anyway that’s it what I’m calling and think is the best baked rice
and beans so simple so easy so delicious and the
kind of food that makes everything seem a little less scary so for all those
reasons and more I really do hope you give this a try soon so please follow
the links below for the ingredient amounts a principle written recipe and
much more info as usual and as always enjoy you you


  1. Thanks. I'm doin this one tomorrow.
    Stay safe!!! Bisous de la France

  2. Bet it's baller in a burrito! I feel some spicy chicken burritos coming to my table really soon!!!

  3. Lol, certain world wide events

  4. How do you grind that amount of fresh ground pepper?

  5. Making this ta-nite!!! 🥰🥰🥰

  6. Throw in a ham hock and you get something akin to Hoppin John

  7. Be great if I could fine Rice to buy.

  8. I am very much looking forward to more pantry staple/dry and canned goods recipes!!! Please do a few more!

  9. Chef John how I love your puns, I appreciate them even more, stay safe.

  10. It looks like a wolfpit Budget recepy.
    But realy delicious

  11. I am insanely, unreasonably glad to see the freakishly small wooden spoon!!!!

  12. Glad to see that your capacity for puns is undiminished by the current chaos, Chef John. Stay safe and sane!

  13. You have people laughing! 🙂

  14. Yay! Freakishly Small Wooden Spoon! 😀

    We've missed you!

  15. Love your recipes!🙏🏻💕

  16. Thanks for sharing this recipe!

  17. How would I adjust this for yellow rice?

  18. You are the Doctor Fauci of your…oh forget it.

  19. Yes, this is excellent timing. Staples you can do at home during a lockdown. More of this please…like throwing together random everyday food in the fridge to make a decent meal.

  20. "Trust me, those don't work"

  21. Oh Chef John! I hope you see this! I only have short grain brown rice in the house. How would one alter the recipe?

  22. An appropriate "survival" supply recipe for the Corona virus apocalypse. 🙂

  23. Pandemic food aside, I used to eat something like this in the cafeteria with some ground beef in it. Is that also something you could add?

  24. Bhai ye to Raajma chawal hai 😂

  25. Perfect

  26. Rajma Chawal reincarnated. :O

  27. Can I substitute vegetable broth for the chicken broth?

  28. Baking rice? What the hell… This breaks my latina heart. I pass on this one. I'll keep using the traditional caldero.

  29. Dear Chef John, do you script your voice overs or is the genius ad lib?

  30. You are after all the king of your rice and bean while sheltering from COVID-19.

  31. This baked rice and beans looks and I’ll bet tastes very comforting. Thanks Chef John. And why does cilantro get such a bad rap. I absolutely love the stuff!


  33. Of course it was perfectly seasoned. Chef John is on the job!❤️

  34. I bought a freakishly small wooden spoon and I have named it 'N-Joy'…

  35. I’ve seen on cooking shows that chefs will cover with plastic wrap and then foil. Could we use that or are they using special wrap that won’t melt?

  36. Wonderful! More like this, please and thank you.

  37. * use a freakishly small wooden spoon * Tossed that humour in there with the salt – nice.

  38. long time ago i used to fancy myself as a "good cook" – my speciality dishes were italian – and like you and your cayenne thing – my signature was tones of ground bayleaf and a whole garlic bulb

  39. Meteor beans are the long lost cousins to kidney stones.

  40. Thank you for your videos and humor. This video truly brightened my day.

  41. Are the liquid measurements the same if we don't add beans? Or do we have to either add less liquid or more rice?

  42. you are a national treasure, don't ever change <3

  43. Would brown rice work?

  44. Hmm. Ill make this later. But ill add some raisins and probably some meat. Should be good.

  45. 1:50 Chef John DESTROYS the San Marzano snobs!

  46. Thanks for this. Gonna try it for the fam❤️

  47. You have convinced me to give up my foil hat and to stop worrying about meatyors!! Thanx for being here now.

  48. damn, this has to be your video with the most puns per minute yet

  49. Dave Ramsey should point people who are doing the debt snawball to this video.

  50. You are so damn funny! 🤣🤣🤣

  51. Definitely gonna try

  52. Did you see your reference in This Old Tony's video?

  53. This recipe is a winner.
    Gonna be dinner tonight baby!

  54. Eats like a meal!!!

  55. Is it OK to cook rice without washing?

  56. OHHH. yess. I make this at home, the only thing I add is homemade "sofrito" where I get half a white onion, half a green pepper and half a bunch of cilatro until it makes a paste and add about 2-4 tbsp of that to the wet mixture. And if you top the final product w/ a fried egg. OMG YUM. yes. I'm hungry now. lol

  57. Your method is almost exactly the way I make my "mexican" rice. I use Texmati and have not added beans. Yet. Mmm.

  58. He does it again: the worst possible way of cooking rice, unless you're actually going for maximum arsenic content. Rice should always be rinsed well and boiled in generous amount of water. If you care more about his quaint campy puns then your well being then by all means knock yourself out.

  59. BAKED rice and beans? Hmmm.🤔…. I'm definitely going to try this!
    Oh, yes basmati rice is the yummiest rice❤.
    BTW aluminum foil hats don't work. What ya want is tin foil hats😂😂😂.

  60. This is so simple and looks delicious. Thank you, Chef John.

  61. 👌👌😋

  62. You rock. Thank!

  63. there actually wasn't any cilantro at my grocery, but there was a couple bunches of italian parsley left. Would this recipe work in a rice cooker?

  64. food wishes is my therapy during these times

  65. Yum! ♡♡♡

  66. Hmmmm a good helping of andouille sausage or other chorizo sausage would be a wonderful compliment

  67. Great, no ingredients involving toilet paper.

  68. It has been so long since I have seen the freakishly small spoon. I hope it is the old one and not a 'younger' replacement.

  69. My aluminum hat works just fine, thank you!

  70. Please show how to make hard tack to use as alt tp

  71. Кому интирестны обзоры кулинарных гаджетов с Алиэкспресс?

  72. Do you think the same effect could be achieved with a Dutch oven (with/without foil)?

  73. Would it be better to wash the rice beforehand?

  74. Thank you for this nice recipe. How long should I cook it for if I put chicken thighs on top? Thank you

  75. Can I make this in my Dutch oven with a lid? Or does it need to be in a shallower dish?

  76. Thank God for Chef John.

  77. Thanks. One question, why do all recipes that I have seen say to drain the beans and then usually add liquid.

  78. Ahhhh … the ol' forka forka. It's been so long since we've seen it.

  79. This is pretty much my life as of the last six months. I slowcooker some browned hamburger, chop up various vegetables like onions, garlic cloves, multi color peppers, jalapeno peppers, etc etc, and a wide variety of spices for 8 hours while I'm at work. When I get home I transfer the chili in to various Tupperware containers, and freeze all but one container which I refrigerate. Now, thanks to recent events, I went out prepping by buying 40lb of dry brown rice, and use a rice cooker to prepare 3 cups worth of rice which I refrigerate. Every evening after work, I combine half chili, half rice, and add cilantro and a dollop of sour cream on top, heat it for 4.25 minutes, then add one of many different sauces to it for variety. It fills me up really well, gives me back the energy I need, and relatively healthy overall. I am currently six feet tall and weight 160 lbs of muscle. I think I priced this meal, and it ended up overall (when portioned out) costing me a little under $2.50 a dish. More expensive than McDonalds, sure, but not nearly as filling, healthy, or delicious. One slowcooker full of chili and prepared rice lasts me through 12 days of dinners (less if you eat it for lunch too).
    With that being said: I'm always looking for top secret ways to improve my recipe, whether it be spices to add, foods to add, or anything I can do to it to make it taste amazing.

  80. You heard it here first. The next worldwide situation is a giant meteor strike.

  81. Iv'e gained 4 pounds since we've been on work from home. You're not helping sir!

  82. I expect a freakishly small wooden spoon in chef johns merch one day.

  83. I don't care how meaty the beans are. This thing cries out for some sliced sausage. Or even hotdog slices.

  84. Thanks for the laughs and good food!

  85. hope you're staying well, chef!

  86. I have just ONE question…WHAT is up with that freakishly small spoon???! [lol]

  87. 😋

  88. All my favorite cooking channels are pumping out the “savers” today!!!

  89. Sliced avocados would go great on this too

  90. Looks delicious. What size is your casserole dish?

  91. Thank you one thousand times! I’m looking at my pantry and freezer and trying so hard to come up with alternative choices that will feed us, be delicious and use what I have. You’re the best! Take care!

  92. Noticing more and more vibrato on the outro slogan

  93. Chef John, the hero we both want and need

  94. I'm so glad Chef John made a video amidst the developing story this month: the oil price war between Saudi Arabia and Russia.

  95. Thanks for the recipe and the laughs, I sure need it!

  96. This was amazingly perfectly seasoned and delicious. Only con was my high blood sugar level hours later.

  97. "You're your Princess Grace who's locked in place"

  98. OMFG that spoon.

  99. Mk-Ultra and social credit scores are here. There is NO going back to normal.

  100. Perfect to add some chicken, beef or better yet.. chunks of bacon or pork 🤪

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