This was such an easy dinner to make and I really liked it. It had a good mexicanish flavor. We made ours into burritos and then just had chips & salsa on the side. It made about 4 cups.
Baked Red Beans & Rice
1 cup long grain rice
1 1/4 cup vegetable broth
2 cups tomato salsa
1 16 oz. can kidney beans, drained & rinsed (I used pinto beans instead because I like pinto beans with rice better)
1/2 tsp. chili powder
salt & pepper
Preheat oven to 350 degrees. Combine the rice and broth in a lightly oiled 2-quart casserole dish. Stir in the salsa, beans, chili powder and salt & pepper to taste. Cover tightly and bake until the rice is tender, about 1 hour.
