Ingredients for Barbecued Beans And Rice
- 1 large onion, chopped
- 1-2 chipotle chiles in adobo, minced
- 2-3 cloves garlic, minced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup barbecue sauce
- 1 tablespoon dijon mustard
- 3 cups hot cooked rice
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon adobo sauce from can
- 1 tablespoon brown sugar, packed
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Barbecued Beans And Rice
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients EXCEPT rice. Mix well to ensure everything is evenly distributed.
- Pour the bean mixture into a 2-quart casserole dish. Cover tightly with a lid or aluminum foil.
- Bake for 1 hour, or until the beans are tender and heated through. If using uncooked rice mixed in, add an additional 1/2 cup of liquid to prevent dryness.
- While the beans are baking, prepare your rice according to package directions.
- Serve the barbecued beans over a generous portion of fluffy rice. Garnish with extra BBQ sauce or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
13g
Fat
1g
Carbs
16g