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Kidney Beans and Rice Recipe

Kidney Beans and Rice Recipe photo by Taste of Home

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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

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Kidney Beans and Rice Recipe

Prep: 5 min. Cook: 50 min.

Yield: 6-8 Servings

5 50 55

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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. Yield: 6-8 servings.

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

Nutritional Facts 1 serving (1 each) equals 252 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 634 mg sodium, 25 g carbohydrate, 4 g fiber, 20 g protein.

Originally published as Kidney Beans and Rice in Taste of Home Ground Beef Cookbook , p212

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Reviews for Kidney Beans and Rice

Kidney Beans and Rice

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Reviewed on Oct. 31, 2012 by Fried_Frog

We loved it prepared as written, but I?d like to try Great Northern Beans, Turkey, and a little curry.

Reviewed on Mar. 06, 2010 by Isolda

Very easy and very tasty. I didn't have stewed tomatoes, so I used regular canned tomatoes along with chopped celery and green pepper that I cooked along with the meat to soften.