Baked Rice and Beans

This is one of the most inexpensive meals that I make. I make a large pan of it and Jon and I will have it for lunch each day for nearly a week. Because this makes so much, feel free to cut the recipe in half and use a slightly smaller pan. Watch cooking times if you scale back the recipe.

Baked Rice and Beans

3 cups brown rice

2 cans of beans, drained and rinsed well

(I usually use black beans or kidney beans but any similar beans will do)

2 tsp. salt**

1 onion, diced

1 can tomato sauce, no salt added, (8 oz.can) or 1/2 can tomato paste

1-2 tsp. chili powder

1/2-1 tsp. cumin

pepper to taste

4 cups homemade chicken stock, no salt added**

1 cup water

2 Tbsp. butter or olive oil

**If you use store bought chicken broth, drastically reduce the amount of salt added to this recipe. Store bought broth contains so much salt that you may not have to add any salt at all. Use your judgement**

Preheat oven to 375*. Grease a 11x13" pan.

Add all the ingredients to the prepared pan and stir until well combined. Cover completely and tightly with aluminum foil. Bake for 1 - 1 1/2 hours or until all of the liquid is absorbed in the bottom of the pan. Fluff rice with a fork and serve.

I've linked up with Simple Lives Thursday.