Great recipe, Chef John! I'm planning on making this soon. Unfortunately, I do not have any white rice, only brown basmati rice...what adjustments are needed if I'm using brown rice in this recipe instead?
@@leslieann9943 Probably cooking time. usually white rice needs 20 minutes ordinary cooking time and some brown rice will cook the sane, others will take longer. Check what the label says and adust if needed.
@@captainamericaamerica8090 Why shouldn't he be compensated for his work? He's taught many people how to cook and the fact that RUclips compensates him for that isn't a reason to dislike or distrust Chef John. It's not like he's stealing from people.
I swear, every time he mentions that unholy "freakishly small wooden spoon" I roll my eyes and say to myself "what an exaggeration"... Only to be startled by the appearance of a genuinely freakish, small wooden spoon.
I'm back here in August 2024... And being reminded what a comfort Chef John and a few other channels were *_That_* Spring. Some of my channels i expected "PSA"-type videos -- they'd do hints & things for situations like hurricanes & wild fires -- and they went beyond expectations. But some others -- never really *_addressed_* it -- except to say, "while we're all under some extra stress here, we're gonna do more frequent videos, because isolation can be rough..." And that helped, too. *_And then there's Chef John_* with his wonderfully deep melodious voice -- making jokes, but tacking in helpful tidbits [like warming up your towel, which you think, _"O. That feels nice"_ but it actually helps keep you from getting too chilled] ... all very comforting... _"We're all in this together."_ Very late saying it, but : Thanks, Chef John!
Ever since I discovered authentic, aged Basmati, not the crap sold at Walmart under that name, a whole new world opened up to me. I found out it wasn't my cooking, it was the cheap rice, and real, fragrant Basmati is foolproof and fluffy every single time. Even the smell makes me smile.
Hiya Lynn: I found a small mom-and-pop Indian grocery in my city, and buy the brand Daawat, and saw several other good brands. I've read that most Indian basmati is grown in Pakistan, but never researched that. Basmati smells fragrant, nutty. It's been bred for lengthening as it cooks, and for scent and flavor. Always long and fluffy, separate grains at least when I cook it. The bag costs about $17 for 10 lbs, or $1.70 a pound. It's been aged longer. If you have an East Indian community in your town or any Indian restaurants, if you can't find an Indian or international grocery, call and ask them where they shop. Maybe a Hindu or Sikh temple can help. And during this trying time, it might even be safer to buy online, rather than risking your health in public for a sack of rice!
Chef John, I’ve made four of your recipes in the pst week for my family as we’ve been sheltering at home. Every single one has turned out as promised. They have brought us together and been the highlight of the day once or twice. Thank you for all you do. For your hard work and experience. And for your stress free approach to recipes that comfort the soul. Cayenne rules!
I made this last night. It was fantastic and I'm so appreciative of it. I so often watch these videos knowing I'll never make the complicated recipes, or ones with not readily available ingredients. This to me is the perfect type of everyday recipe and I can really use more like this. It has few enough ingredients that you can remember everything without having to refer back to the recipe. It's hearty, cheap, easy and tasty, and it's stuff I normally already have and can easily find substitutes in my pantry that won't dramatically alter the outcome. It's also one of those fun recipes you can experiment with.
@@Jesse12121 I seasoned the rice as he did, but used jasmine rice. I didn't care for sour cream on it, but liked shredded Colby jack cheese, and I sometimes top it with mild taco sauce since I have those packets from taco bell all over the place. Sometimes I use different beans if I don't have what he used, but mostly mix kidney beans and black beans.
@@LMB925 thank you so much for the insight! Loved the Taco Bell comment because it rings true in my household too haha! Any other easy/fun dishes you might recommend??
Thank you so much for what you are doing John. It creates a bit of stability and normalcy for those of us that follow you, I am in Australia, and we are also sheltering in place at home. The country has shut down. You are helping a lot of people. Please stay very very safe. We care about you, and we need your bouncy happy voice.
Sending you lost of love during this time Chef John! I've been using this time to try out some of your harder recipes and made your french baguettes the other day; they came out fantastic! Stay safe :)
Chef John, I’m sure you wont see this but I just wanted to say thank you for this recipe. Sadly I have learned that I have several dietary issues (gluten intolerance, fat intolerance and dairy intolerance... basically onset IBS) resulting in me not being able to eat like 70% of the food at my house that I stocked up on so I have been pretty miserable and not eating much. For example last night I literally had a small baked potato with just salt and pepper. No butter. No sour cream. Just salt and pepper. But this recipe helped me find something that I can make at home and enjoy eating and not be as miserable the next day. I subbed the sour cream with fresh squeezed lime juice and it was still amazing for such a simple dish. And I have plenty of leftovers! Thank you again for making my day just a little bit better during these challenging times.
Chef knows we all have rice and beans in our pantries. You've trained us for disasters, chef! I made sure to have at least seven cans of San Marzano tomatoes in our pantry.
I made the rice and beans tonight-I used black beans. I washed them and drained them, they had a lot of thick liquid that I thought could be too much. It turned out perfect! I could not have been more happy with this recipe. Thanks again Chef John
You can eat cornpone, if you're sheltering at home. You are the chef d'cuisine, of your internet meme. You are the Vincent Price, of your beans and rice. You are the head honcho, of how much cilantro. You are the queen, of your choice of bean. You are the Spock, of your chicken stock.
I made this for my family tonight. It was a winner! Very adaptable too, because I added tin of sweet corn kernels and 1 inch cubes of raw sweet potato, it all cooked together perfectly. Thank you Chef John!
Made this last night at 10pm. I cannot tell you this is hands down the best rice and bend I've ever had. I also added sautéed onions and bell pepper.... and freshly minced garlic. To everyone. You need this in your life
I made this! Or I used this technique. Dropped the rice to 2 cups, upped the stock to 3 cups, bulked it out with toasted walnuts, pumpkin and sunflower seeds, sautéed leeks, onion, mushrooms and garlic as well as a tin of sweet corn for a complete meal. Topped with crumbled feta cheese. It was so delicious and made at least 8 portions. Rice separated out beautifully and the cumin and chilli was not overpowering. Thanks for a delicious, super easy technique Chef John!
There really is indeed only one Chef John and in these stressful times he is a delightful sliver of sanity and brilliant humor! So, Chef John, don’t know if you read these comments but thank you so, so much for not only the culinary education but for the laughs as well. You are THE best and a gift to the planet! 👍🏻👍🏻👏🏻👏🏻👏🏻❤️
I have never heard of you apparently a lot of people have! I just watched your rice and beans recipe and I absolutely love it! I'm going to make that! I love your lightheartedness! You made me smile!!
Chef John your commentary is as great as your recipes. The cheerful spirit is downright contagious and its a good thing to be infected by given the circumstances. Thank you very much.
I’ve been cooking rice like this for about a year now and love the results on the rice, you could add chicken beef or chorizo to give it a twist, anyway enjoy your videos chef John as always Enjoy!;)
Do you “ fully” cook the meat before adding it ? I have sausages (chipolatas); I plan to fry them, but not all the way through; is that the right way to do it ?
Now I know why the rice and beans I’ve made by every other recipe didn’t come out well: I didn’t use a freakishly small spoon and didn’t adequately coat every grain of rice with the oil. It always turned out mushy and wet. I love Chef John’s videos because he is thorough, something many presenters and/or recipes aren’t. Three years later, the pandemic is winding down but not over yet. Ty, Chef John! Can’t wait to try this.
This dish looked so good to me that I will be eating it in about an hour and a half. I used butter/ghee melted since there was just enough for this recipe. Thanks
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!
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
"Shouldn't we save that foil for making hats?" Cheers, Dear Chef John, coming from Buffalo as I do, we have a somewhat tilted take on natural disasters (like 2 meters of snow). So, thanks for making me laugh out loud. again.
Thank you Chef John! I always listen to you when I'm stressed out and you make my day, AGAIN, with your superbe voice and humour! Keep doing your excellent job and I hope you Enjoy!! thanks! :)
Chef John, how do you think this would be with brown rice? Could you possibly give some advice on altering liquid amount/cook time to make it work? Thanks!
danieljdisanto I’m wondering the same thing. I’m thinking either partially cook the rice by boiling before assembling the recipe or just bake for longer? I might give one or both methods a try sometime...
I have been following you since I was in the very first year of university and now it has been 7 years since I graduated and still love your channel. Keep doing the good job chef!! 🌹🌹🌹
Thank you chef John, this turned out really well. My tip would be, once fluffed, mix in some sweet corn and shredded cheese, then cover with more cheese and put back into the oven for a quickie. Once it comes out, serve with creme fraische. The soft crispyness of the corn is a really good complement to the bean texture.
Not long after this video, I was shopping at a local big chain grocery store in Canada and saw the exact same small wooden spoon. Needless to say I picked it up in an instant and use it as often as I can :)
Thank you for five minutes and fifty six seconds of sanity....from locked down Spain. Please everyone, do your part.... stay home, stay healthy so we can stop people from dying.
We're all rooting for you over there, I see the news about Spain on PBS television news. Please just be so very careful, and support each other (safely). The US is going to be the next epicenter. The pattern in each country is a steep spike, followed by a flattening curve. You're almost through the worst of it. Take heart! Let us know how you're doing. I have a website to Take your mind off things at night: explore.org. They have something for everyone, courteous, interesting live cams. I'm glad you're okay! 💕
Omg - just made this! Well, slight variation as I thought I had kidney beans but didn’t, so used chickpeas and sweet corn ( hey that worked ). Checked at the hour, added some white wine and eggs! Voila, baked eggs in savoury chickpea rice - thank you for the inspiration.
I just made this following the recipe - except no oregano - and using canned black beans. It is easy but more importantly IT IS DELICIOUS. Thank you, Chef John!
Made this on Friday, sooo good. Love how you can mix it up in one pan and "forget" it in the oven. Used the leftovers, with the addition of ground beef, as the filling for my oven-baked burritos. Fantastique!
When you said "meatier", I actually thought you meant "meteor", not like in one of the big rocks that hits the earth, but rather as in "meteorism" (beans and all).
You knocked it out of the park again with this one Chef John! I've made it 3 times now. I make it at 6 bowl fulls each time for less than 25 cents a bowl. The leftovers can be mixed with stir fry, peas and carrots egg garlic and soy for a pseudo chinese fried rice bowl. too.
Question, instead of wrapping in foil, could I use the foil for a hat and cook this in my porcelain cast iron dutch oven with the lid on? (Or save the HD foil for my barbecue smoker?)
Thanks for the timely post, Chef John. I happen to have a crap ton of basmati rice that I bought long before this situation, and I always keep lots of canned beans in stock. Can't wait to try some of this.
Salsa is just lime, cilantro, tomatoes, onion, and salt. I prefer making my own over store-bought. It’d probably be okay to substitute your own if you hadn’t any from a jar.
In short - Chef John you are the best ,most enjoyable and knowledgeable cook/chef ever! Keep up the great work and thank you for sharing wonderful ,comforting and delicious foods with us 💜
This is basically uncle Ben's Mexican rice recipe. It's my favourite uncle Ben's flavoured rice but it can be costly long term. Thanks for this chef. I was surprised by how easy it was; it's the first time in a while I have felt genuine joy over a recipe. Tip : mix the dry ingredients (rice, herbs and spices)before adding the oil/fat and beans and tomatoes. It makes it quicker to mix everything.
I made this recipe yesterday! It turned out awesome! Substitute veggie broth for chicken broth, and add diced onion and garlic. I love the onion- it adds good texture and flavor. I will totally make it again and recommend it to everyone. :D Next time I'll add celery and more heat.
When I did my apocalypse shopping, all that was left on the shelves was brown rice. I know brown rice takes a lot longer to cook and needs more water. Any advice on how to use it in this recipe.
@Anniehtv A slightly longer time in the oven for the brown rice to get tender probably won't be so much as to overcook the salsa and beans. I would try that first, and then with the next batch, start out in the oven with the rice and broth mixture, and wait about 15-20 minutes before adding salsa and beans to finish the cooking. See which method comes out better, taste and texture.
EB: Well, how did you think they get white rice? They mill off the outer brown nutritious part, including the bran, and what is left is the white inner part! White rice isn't white until it's milled.
April Fool's is coming up, Chef John! You've got an excellent opportunity to make a fake 'crunchy soup' recipe that ends with an edited-in #forkdontlie !
Check out the recipe: www.allrecipes.com/recipe/279361/the-best-baked-rice-and-beans/
Food Wishes the link isn’t working for me😞 anyone else having an issue? It’s bringing up a new tab but it’s empty....
Great recipe, Chef John! I'm planning on making this soon. Unfortunately, I do not have any white rice, only brown basmati rice...what adjustments are needed if I'm using brown rice in this recipe instead?
Oh. That’s way I’m here bean.
I know your missing Onion. What!
@@leslieann9943 Probably cooking time. usually white rice needs 20 minutes ordinary cooking time and some brown rice will cook the sane, others will take longer. Check what the label says and adust if needed.
There are many, many, other RUclips food channels, but there's only one Chef John...
I don;t think the world could handle two of him...
He's laughing all the way to the bank. Makes massive income off YOU TUBE💰💰💰💰💰💰💰💰💲💲💲💲💲💲💲💲
theres actually a famous chinese Chef John, but he aint as John as our Chef John
@25thofMay1967
I heart this comment. :)
@@captainamericaamerica8090 Why shouldn't he be compensated for his work? He's taught many people how to cook and the fact that RUclips compensates him for that isn't a reason to dislike or distrust Chef John. It's not like he's stealing from people.
"Just because you're in the middle of a pandemic, doesn't mean you can forget about presentation."
I want that on a t-shirt.
Mis en Place.
On a grotty, Cheeto stained, hole filled t-shirt 😉
Me too!
Made me laugh when I heard that comment. Just perfect :D
Erik: ...and what do YOU spend your "fortune" on, hmm? It's a funny T shirt idea.
Chef John, you are the King & Queen of my Quarantine Cuisine.
Hahahahahah, that's was really good!
wow, that was awesome.
Noice
Love it
LOL I lost it at that one. Well done my friend.
As soon as I heard "certain worldwide events" I remembered why I love this guy's channel so much. Sir, you are one of the finest spices in life.
I swear, every time he mentions that unholy "freakishly small wooden spoon" I roll my eyes and say to myself "what an exaggeration"...
Only to be startled by the appearance of a genuinely freakish, small wooden spoon.
😆
*Shocked Pikachu face*
Was in Germany last year, and bought a freakishly small wooden spoon at a street market
i need this freakishly small wooden spoon....he should add it to his merch line.
The sight of that spoon actually made me laugh out loud!
I'm back here in August 2024...
And being reminded what a comfort Chef John and a few other channels were *_That_* Spring. Some of my channels i expected "PSA"-type videos -- they'd do hints & things for situations like hurricanes & wild fires -- and they went beyond expectations.
But some others -- never really *_addressed_* it -- except to say, "while we're all under some extra stress here, we're gonna do more frequent videos, because isolation can be rough..." And that helped, too.
*_And then there's Chef John_* with his wonderfully deep melodious voice -- making jokes, but tacking in helpful tidbits [like warming up your towel, which you think, _"O. That feels nice"_ but it actually helps keep you from getting too chilled] ... all very comforting... _"We're all in this together."_
Very late saying it, but : Thanks, Chef John!
Future me: I remember back in 2020 when all we had was dried beans, rice, and Chef John to get us through.
AND IT WAS UPHILL BOTH WAYS!
😂😂😂😂😂😂
Dear Future You: It’s time to come back and remember. Pepperidge Farm remembers.
If I was allowed to choose, Chef John would be on my top 5 zombie apocalypse survival team members.
I remember back in 2020 when all we had was dried beans, rice, and Chef John to get us through.... 😂
“There are just so many things we can’t control right now; it feels good to work with something we can.” 😭 Chef John, always coming in clutch 💗
Ever since I discovered authentic, aged Basmati, not the crap sold at Walmart under that name, a whole new world opened up to me. I found out it wasn't my cooking, it was the cheap rice, and real, fragrant Basmati is foolproof and fluffy every single time. Even the smell makes me smile.
@@MarySanchez-qk3hp where does one find such a thing, Mary, and what is the difference in taste?
Hiya Lynn: I found a small mom-and-pop Indian grocery in my city, and buy the brand Daawat, and saw several other good brands. I've read that most Indian basmati is grown in Pakistan, but never researched that. Basmati smells fragrant, nutty. It's been bred for lengthening as it cooks, and for scent and flavor. Always long and fluffy, separate grains at least when I cook it. The bag costs about $17 for 10 lbs, or $1.70 a pound. It's been aged longer. If you have an East Indian community in your town or any Indian restaurants, if you can't find an Indian or international grocery, call and ask them where they shop. Maybe a Hindu or Sikh temple can help. And during this trying time, it might even be safer to buy online, rather than risking your health in public for a sack of rice!
Chef John, I’ve made four of your recipes in the pst week for my family as we’ve been sheltering at home. Every single one has turned out as promised. They have brought us together and been the highlight of the day once or twice. Thank you for all you do. For your hard work and experience. And for your stress free approach to recipes that comfort the soul. Cayenne rules!
“Shouldn’t we save that foil for making hats?” I died.
Yeah and if you don't rip it when you take it off , you still got your hat
I did too! CJ is the best! 🤣 🤣 🤣
me too
Same here 😄
😂 he said "trust me it doesn't work" 🤣
This recipe is perfect for quarantine! ❤️ Thank you chef John! 🙏
It's almost as if that was the intent
@@eldsprutandedrake i mean he said it was lol
Thank you, CJ, I will make this tomorrow, imitating your voice! And maybe I’ll send it to my loved ones!
Not really. Have this, step out on the balcony for a little workout, then return inside and you'll understand what I mean...
I made this last night. It was fantastic and I'm so appreciative of it. I so often watch these videos knowing I'll never make the complicated recipes, or ones with not readily available ingredients. This to me is the perfect type of everyday recipe and I can really use more like this. It has few enough ingredients that you can remember everything without having to refer back to the recipe. It's hearty, cheap, easy and tasty, and it's stuff I normally already have and can easily find substitutes in my pantry that won't dramatically alter the outcome. It's also one of those fun recipes you can experiment with.
What changes would you make to this recipe if you did it again? I’m thinking of making this soon
@@Jesse12121 I seasoned the rice as he did, but used jasmine rice. I didn't care for sour cream on it, but liked shredded Colby jack cheese, and I sometimes top it with mild taco sauce since I have those packets from taco bell all over the place. Sometimes I use different beans if I don't have what he used, but mostly mix kidney beans and black beans.
@@LMB925 thank you so much for the insight! Loved the Taco Bell comment because it rings true in my household too haha! Any other easy/fun dishes you might recommend??
We can use butter if we like, but can we use a regular sized wooden spoon rather than a freakishly small one? :)
What are you, some kind of rabble rouser?
The only non canon replacement is a Wang jangler
@@gumbyno5808 What about the tiny, tiny whisk?
No
No, but freakishly small spoons are available at the same store Donald Trump buys gloves.
Thank you so much for what you are doing John. It creates a bit of stability and normalcy for those of us that follow you, I am in Australia, and we are also sheltering in place at home. The country has shut down. You are helping a lot of people. Please stay very very safe. We care about you, and we need your bouncy happy voice.
Sending you lost of love during this time Chef John! I've been using this time to try out some of your harder recipes and made your french baguettes the other day; they came out fantastic! Stay safe :)
Chef John, I’m sure you wont see this but I just wanted to say thank you for this recipe. Sadly I have learned that I have several dietary issues (gluten intolerance, fat intolerance and dairy intolerance... basically onset IBS) resulting in me not being able to eat like 70% of the food at my house that I stocked up on so I have been pretty miserable and not eating much. For example last night I literally had a small baked potato with just salt and pepper. No butter. No sour cream. Just salt and pepper. But this recipe helped me find something that I can make at home and enjoy eating and not be as miserable the next day. I subbed the sour cream with fresh squeezed lime juice and it was still amazing for such a simple dish. And I have plenty of leftovers! Thank you again for making my day just a little bit better during these challenging times.
"Due to certain recent world wide events"
Chef John dodging demonetization like a pro
Yes.. the thing that shall not be named ... : /
Does RUclips seriously punish people for that?
WTF is wrong with google these days?
Can understand it. Too many people using covid in title may ensure panic
You mean the cherry blossoms opening in spring?
Yeah, that's right, I said it.
@@SamBrickell Well, in play store yes
Thank you, Chef John, We love you and hope you are staying safe, healthy, and fully stocked.
Chef knows we all have rice and beans in our pantries. You've trained us for disasters, chef! I made sure to have at least seven cans of San Marzano tomatoes in our pantry.
Our grocery store was out of TP, chicken, and soup but I grabbed those San Marzano tomatoes!
Oh Uncle Chef John. Please never change! Thank you!
I made the rice and beans tonight-I used black beans. I washed them and drained them, they had a lot of thick liquid that I thought could be too much. It turned out perfect! I could not have been more happy with this recipe. Thanks again Chef John
After all you are the princess grace of sheltering in place.
I JUST LOST IT
My biggest laugh for the day!
Me too! I needed that laugh.
You can eat cornpone, if you're sheltering at home.
You are the chef d'cuisine, of your internet meme.
You are the Vincent Price, of your beans and rice.
You are the head honcho, of how much cilantro.
You are the queen, of your choice of bean.
You are the Spock, of your chicken stock.
I made this for my family tonight. It was a winner! Very adaptable too, because I added tin of sweet corn kernels and 1 inch cubes of raw sweet potato, it all cooked together perfectly. Thank you Chef John!
Of course, we all know it's not the size of the spoon, but how well you use it!
The motion in the bowl!
Size doesn't matter.
That's just something people with small spoons say
Made this last night at 10pm.
I cannot tell you this is hands down the best rice and bend I've ever had.
I also added sautéed onions and bell pepper.... and freshly minced garlic.
To everyone. You need this in your life
I will never get tired of hearing "Salza" with a z. It just warms my heart.
Chef John, people like you make this world a better place. God bless.
You are the Charlie Sheen of your Baked Rice and Bean.
Lol,now that’s funny! 😂
This comment is winning.
This virus doesn't stand a chance against all the viruses and STDs that Charlie Sheen is already carrying.
@@JW-be8wf lol hahaha. 🤣😂🤣😂🤣😂🤣
Eew.
I made this! Or I used this technique.
Dropped the rice to 2 cups, upped the stock to 3 cups, bulked it out with toasted walnuts, pumpkin and sunflower seeds, sautéed leeks, onion, mushrooms and garlic as well as a tin of sweet corn for a complete meal. Topped with crumbled feta cheese. It was so delicious and made at least 8 portions. Rice separated out beautifully and the cumin and chilli was not overpowering.
Thanks for a delicious, super easy technique Chef John!
YES, chef John!! Please do more like this♥️ also ones with no oven use.. mine broke
Ahhh! $%^!^@^#!
I think this would definitely work in the crock pot though . Good luck .
There really is indeed only one Chef John and in these stressful times he is a delightful sliver of sanity and brilliant humor! So, Chef John, don’t know if you read these comments but thank you so, so much for not only the culinary education but for the laughs as well. You are THE best and a gift to the planet! 👍🏻👍🏻👏🏻👏🏻👏🏻❤️
Looks like this will be good too wrapped in lettuce or in tortilla with lettuce. Thank you Chef!👍
Sounds delish! Great thinking!! 👏🏼
You know...that acutally isn't a bad idea at all. With the right fresh cheese, it would be a knocker of a taco.
That sounds like keto, Chi!
Definitely! I’ve been making burritos with it and add cheese & sour cream. Also seasoned ground beef or chicken mixed in is amazing 😋
I have never heard of you apparently a lot of people have! I just watched your rice and beans recipe and I absolutely love it! I'm going to make that! I love your lightheartedness! You made me smile!!
The only thing standing between simple ingredients and a masterpiece is the technique. Wonderful work chef John!
Chef John your commentary is as great as your recipes. The cheerful spirit is downright contagious and its a good thing to be infected by given the circumstances. Thank you very much.
You are after all the Chef John of your Food Wishes .com
Nikos Kanavitas
How long did it take you to think of that. Brilliant!
@@bethy-lou3307 hahahaha i don't know it just dawned on me
Yes!!!! LOVE you Cher John!!!! I can watch/hear you cook for hours😆
I’ve been cooking rice like this for about a year now and love the results on the rice, you could add chicken beef or chorizo to give it a twist, anyway enjoy your videos chef John as always Enjoy!;)
Sounds delicious! I was also thinking about adding some scrambled egg!
I like the way you think.
Do you “ fully” cook the meat before adding it ? I have sausages (chipolatas); I plan to fry them, but not all the way through; is that the right way to do it ?
@@biale190 I think an hour in the oven should be enough anyway.
+1 for chorizo - if so, can ease up a little on the chilli/cayenne
Chef John I have tried many of your recipes. Never have I regretted the outcome. They all seem to be right on my man. You rock.
The freakishly small spoon made my day. Need more recipes for the end of days.
@Angel Bulldog I relate to all this very strongly! 🙏🏼😩💛
Now I know why the rice and beans I’ve made by every other recipe didn’t come out well: I didn’t use a freakishly small spoon and didn’t adequately coat every grain of rice with the oil. It always turned out mushy and wet. I love Chef John’s videos because he is thorough, something many presenters and/or recipes aren’t. Three years later, the pandemic is winding down but not over yet. Ty, Chef John! Can’t wait to try this.
I’ll be adding a smidgy widgey of Andouille to that! Thanks!
My wife and I made this and served it on a burrito with cheese, lettuce, and dressing. Wow, totally fantastic. You're my hero chef John!
This dish looked so good to me that I will be eating it in about an hour and a half. I used butter/ghee melted since there was just enough for this recipe. Thanks
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!
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
Oh! A fried egg, yes! Thanks for the great idea. Blessed be.
I can’t put into words how much I enjoy your presentations. BTW why is your oven ALWAYS so clean? You are amazing.
"Shouldn't we save that foil for making hats?" Cheers, Dear Chef John, coming from Buffalo as I do, we have a somewhat tilted take on natural disasters (like 2 meters of snow). So, thanks for making me laugh out loud. again.
Thomas Bernecky scareamoose NY
It truly was a needed funny moment.
Thank you Chef John! I always listen to you when I'm stressed out and you make my day, AGAIN, with your superbe voice and humour! Keep doing your excellent job and I hope you Enjoy!! thanks! :)
I'm wearing my foil hat everyplace, I find that other people keep their distance that way :-)
Genius
N95 respirator and tinfoil hat.....good to go.
Great idea!!! Maybe people will be so enamoured of my tin foil hat they won't notice my mask non-compliance!!!
2000 Skyview , you made me laugh out loud! It's like Tina Fey on 30 Rock..she dressed crazy and smelly so she gets a seat on the subway
Haha. Thanks. I needed that laugh!
Chef John, thank you so much for improving our lives with your simple recipes!
You know you're in an alternate universe when your grocery store is out of cilantro, but fully stocked with TP, lol
That grocery store has to be somewhere in the Universe. For every action, there is an equal and opposite reaction.
all of the sudden everyone is a baker and an chef, i could not find flour and yeast in 2 big stores i went to today lamo,
My grocery store has been out of cilantro for over a week now. I dont get it lol
Chef John, you are a beacon of light in these dark times. Thank you.
Chef John, how do you think this would be with brown rice? Could you possibly give some advice on altering liquid amount/cook time to make it work? Thanks!
danieljdisanto I’m wondering the same thing. I’m thinking either partially cook the rice by boiling before assembling the recipe or just bake for longer? I might give one or both methods a try sometime...
I just made this and all I can say is THANK YOU THANK YOU THANK YOU! I had mine with ripe plantains and it was👌so good😁
I was actually making dinner thinking about this channel and as I sat down to eat it this video popped up
laurence apitz - They are reading our minds! Lol...time for my tin foil hat! Haha!
I have been following you since I was in the very first year of university and now it has been 7 years since I graduated and still love your channel.
Keep doing the good job chef!! 🌹🌹🌹
“Any beans of your choice” pulls out the jelly beans
Hears every 5-year-old stuck at home cheering that idea. Would probably like them on pizza too.
Chris Hernandez lol
Hehehe
Gotta hit em with those magic jumping beans.
Thank you chef John, this turned out really well. My tip would be, once fluffed, mix in some sweet corn and shredded cheese, then cover with more cheese and put back into the oven for a quickie. Once it comes out, serve with creme fraische. The soft crispyness of the corn is a really good complement to the bean texture.
Everyone let's hear it for the "freakishly small wooden spoon"....
I bet he had to fight the squirrels in the backyard for that spoon
Woohoohoo!
It lives! It's still with us. Long live the F.S.W.S. Spoon.
Not long after this video, I was shopping at a local big chain grocery store in Canada and saw the exact same small wooden spoon. Needless to say I picked it up in an instant and use it as often as I can :)
Chef John, I have truly missed your nice, calm, upbeat yet soothing voice 😌❤.
Thank you for five minutes and fifty six seconds of sanity....from locked down Spain. Please everyone, do your part.... stay home, stay healthy so we can stop people from dying.
We're all rooting for you over there, I see the news about Spain on PBS television news. Please just be so very careful, and support each other (safely). The US is going to be the next epicenter. The pattern in each country is a steep spike, followed by a flattening curve. You're almost through the worst of it. Take heart! Let us know how you're doing. I have a website to Take your mind off things at night: explore.org. They have something for everyone, courteous, interesting live cams. I'm glad you're okay! 💕
Nine months later: “ that was a huge mistake!” No mas!
Omg - just made this! Well, slight variation as I thought I had kidney beans but didn’t, so used chickpeas and sweet corn ( hey that worked ). Checked at the hour, added some white wine and eggs! Voila, baked eggs in savoury chickpea rice - thank you for the inspiration.
Thank you Chef John for making a global pandemic bearable and even appetizing!
Thank you, Chef John! I cooked this recipe tonight and it was absolutely delicious. It worked out just as well as in the video.
“Those (foil hats) don’t work.” - says someone who has OBVIOUSLY been probed....
😂😂😂
nah not with the virus sigh
Not that there's anything wrong with that
I just made this following the recipe - except no oregano - and using canned black beans. It is easy but more importantly IT IS DELICIOUS. Thank you, Chef John!
It's tough times, I know we've all *bean* there, and we will push on through!
Luckily Chef John is on a casse-ROLL!
Passi...YIKES X 2!!!👺
LOL.... always a good zinger!
This is the kind of video I need right now. Good balance of topical awareness with lighthearted mirth
Made this on Friday, sooo good. Love how you can mix it up in one pan and "forget" it in the oven. Used the leftovers, with the addition of ground beef, as the filling for my oven-baked burritos. Fantastique!
Stay well, Chef John.
When you said "meatier", I actually thought you meant "meteor", not like in one of the big rocks that hits the earth, but rather as in "meteorism" (beans and all).
the smelly trumpet?
I had captions on for some reason and it actually used "meteor" instead of "meatier".
You knocked it out of the park again with this one Chef John! I've made it 3 times now. I make it at 6 bowl fulls each time for less than 25 cents a bowl. The leftovers can be mixed with stir fry, peas and carrots egg garlic and soy for a pseudo chinese fried rice bowl. too.
Question, instead of wrapping in foil, could I use the foil for a hat and cook this in my porcelain cast iron dutch oven with the lid on? (Or save the HD foil for my barbecue smoker?)
Actually you could, funny enough, some people add foil between the lid and pot to improve the seal, but you could use a towel.
Thanks for the timely post, Chef John. I happen to have a crap ton of basmati rice that I bought long before this situation, and I always keep lots of canned beans in stock. Can't wait to try some of this.
For a Yankee, you’re a darn good cook. We really like listening and watching you. 👍🏼👍🏼
Comfort food for such a time as this. Thank you chef John.🌸
John didn't learn to cook like this back home in Shortsville, believe me.
I cannot stress this enough, i love your channel.
Thank you, stay safe.
Hope to cook with you one day.
Quarantine bean! 👍
Your videos are fun to watch. Simple healthy recipes. Thanks!
just put this in the oven now! I can't believe I didn't have salsa though. Can of diced tomato one bell pepper and some green onion
How did it turn out? I don't have salsa either...
Katlyn Barth I’ve got a can of rotel tomatoes - that might work if I drain a little bit of the liquid....
Salsa is just lime, cilantro, tomatoes, onion, and salt. I prefer making my own over store-bought. It’d probably be okay to substitute your own if you hadn’t any from a jar.
I've always got Frontera brand Chipotle Salsa. Can't live without it.
In short - Chef John you are the best ,most enjoyable and knowledgeable cook/chef ever! Keep up the great work and thank you for sharing wonderful ,comforting and delicious foods with us 💜
"Trust me, those don't work"
*SAYS THE MAN WHO HAS NEVER WORN ONE IN HIS LIFE*
*YOU CAN'T FOOL ME*
How do you know he has never worn one?
This is basically uncle Ben's Mexican rice recipe. It's my favourite uncle Ben's flavoured rice but it can be costly long term. Thanks for this chef. I was surprised by how easy it was; it's the first time in a while I have felt genuine joy over a recipe.
Tip : mix the dry ingredients (rice, herbs and spices)before adding the oil/fat and beans and tomatoes. It makes it quicker to mix everything.
I bought a freakishly small wooden spoon and I have named it 'N-Joy'...
I made this recipe yesterday! It turned out awesome!
Substitute veggie broth for chicken broth, and add diced onion and garlic.
I love the onion- it adds good texture and flavor.
I will totally make it again and recommend it to everyone. :D
Next time I'll add celery and more heat.
This reminds me of Arroz junto con Habichuela... a very well known dish from Puerto Rico :D
what is habichuela?
Maria Fulton beans
Love the variations of this. Even add rotel tomatoes, onions and peppers for the salsa. Different beans or different rice.
When I did my apocalypse shopping, all that was left on the shelves was brown rice. I know brown rice takes a lot longer to cook and needs more water. Any advice on how to use it in this recipe.
@Anniehtv A slightly longer time in the oven for the brown rice to get tender probably won't be so much as to overcook the salsa and beans. I would try that first, and then with the next batch, start out in the oven with the rice and broth mixture, and wait about 15-20 minutes before adding salsa and beans to finish the cooking. See which method comes out better, taste and texture.
Saw a video on here where the guy put brown rice in a blender it takes off the bran and makes it white rice.
Wash and soak it for 30 minutes to 1 hr ...Then drain and proceed as same...Add more stock.....
EB: Well, how did you think they get white rice? They mill off the outer brown nutritious part, including the bran, and what is left is the white inner part! White rice isn't white until it's milled.
Thanks for the cheer up during this month of Sundays
Chef John is the Quentin Tarantino of surviving the quarantine-o.
Thank you, Chef John. Cilantro is always there for us. Must try this. Recipe.
Throw in a ham hock and you get something akin to Hoppin John
Chef john I love your sense of humor and your food.
Dang chef, you’re the mean joe green of those quarantine beans.
So far, you win the prize. ;)
Absolutely, you win!
Thank you for your videos and humor. This video truly brightened my day.
April Fool's is coming up, Chef John! You've got an excellent opportunity to make a fake 'crunchy soup' recipe that ends with an edited-in #forkdontlie !
This is a fantastic recipe! So easy and so delicious!!!