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Kidney Beans and Rice

Name: Kidney Beans and Rice
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds ground beef; 1/4 cup chopped onion; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (14-1/2 ounces) stewed tomatoes; 1 teaspoon salt; 1 teaspoon chili powder; 1 bay leaf; 1/2 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 1/4 teaspoon dried oregano; 1/4 teaspoon pepper; 2 cups cooked long grain rice

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Test Kitchen Approved

Total Time

Prep: 5 min. Cook: 50 min.

Makes

8 servings

I developed this recipe while working for a rehabilitation home. It was a success with everyone who tried it. I soon started making it for my family, who gave it rave reviews.—Cherie Gresham, Killen, Alabama

Kidney Beans and Rice Recipe photo by Taste of Home

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Ingredients

1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 cups cooked long grain rice

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes and seasonings. Cover and simmer for 5 minutes. Add rice; cover and simmer for 30 minutes or until heated through. Discard bay leaf before serving.

Cajun-style diced tomatoes can be used in place of the regular stewed tomatoes in Kidney Beans and Rice.

Kidney Beans and Rice

Total Time

Makes

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