Oven Baked Red Beans and Rice
Oven Baked Mexican Rice the easiest and tastiest rice you will ever make with just 5 minutes prep –Great for entertaining!
Oven Baked Mexican Rice the easiest and tastiest rice you will ever make with just 5 minutes prep –Great for entertaining!
- 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
Step-by-step
- 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 2-1/2†) 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
Grains emerge from the oven distinctly separated, offering a firm bite without chalky centers, coated evenly by a reduced tomato and spice emulsion. Direct oven cooking relies entirely on thermal convection and trapped moisture rather than stovetop agitation, meaning starch granules gelatinize uniformly while absorbing precisely four cups of broth or water without scorching the pan bottom. Rinsing the three cups of basmati rice thoroughly before mixing removes excess surface starch that otherwise causes gummy clumping during the hour-long bake at 350 degrees Fahrenheit. Sealing the half sheet pan tightly with heavy-duty aluminum foil traps every molecule of steam, creating a pressurized micro-environment that cooks the grain evenly from top to bottom without requiring any intermediate stirring. Letting the pan rest covered for five minutes post-bake allows residual moisture to redistribute fully throughout the grains before a fork gently separates them. Pair this starch-heavy side with roasted citrus chicken or grilled prawns to balance the heavy cumin and paprika profile with clean, high-protein contrast.
