This is a unique variation on the red beans and rice dish from New Orleans. My grandma came up with this dish, which has been a family favorite for many years. I sincerely hope you appreciate it as much as my loved ones and I have.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 1 pound lean ground beef
- ½ teaspoon minced garlic
- 1 onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can dark red kidney beans, undrained
- 1 cup converted long-grain white rice
- 1 cup water
- 1 ½ teaspoons chili powder
- salt and black pepper to taste
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Heat a large saucepan over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the garlic, onion, and green bell pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Pour in the tomatoes, and simmer until the liquid has been absorbed, about 5 minutes.
- Once the liquid from the tomatoes has been absorbed, stir in the kidney beans, rice, and water. Season with the chili powder and salt and pepper to taste. Pour into a 9×13-inch baking dish and cover tightly with aluminum foil.
- Bake in the preheated oven until the rice has absorbed the liquid and is tender, 45 minutes to 1 hour.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 313 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy & crockpot friendly!
My family loves this recipe. I have been making a similar version for years. The only difference in my recipe is after the casserole has baked, I add cheddar cheese and sliced green olives to the top and bake until melted.
This was a quick and easy meal. I used a boxed red beans and rice mix and stewed tomatoes. I skipped the oven and made this in a skillet on the stovetop.
Sorry, but after cutting, chopping, cooking in one pot and transferring to a casserole dish and baking for a long time, I expected alot more than this. The taste was o.k., but for the most part I could have gotten the same taste if I opened up a can of Spanish rice and added the kidney beans. Everyone in my family felt the same way. I will not be making this again. Sorry.
This was O.K. but nothing special. It needs some other spice but I’m not sure what. Note about prep time: It was closer to 30-35 minutes from the time I started prepping the vegetables until the dish went into the oven.
This is a good easy recipe and my family and I like it.
Sounds good, but red beans and rice is a Creole dish, not a Cajun dish. There is a very definite divverence, trust me. I’m Cajun, but have Creole friends. And these people don’t use kidney beans for red beans, they used small red beans.
Great recipe and simple to make. Even my kids liked it and everyone voted it a keeper. We will definitely be having this again. Thanks for sharing!