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Kidney Beans and Rice Recipe

Kidney Beans and Rice Recipe

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
TOTAL TIME: Prep: 5 min. Cook: 50 min. YIELD:6-8 servings

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

  • 1. 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.

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.

Reviews for Kidney Beans and Rice

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MY REVIEW
Reviewed Mar. 4, 2014

"Very tasty, very healthful, very easy. I used brown rice and precooked it."

MY REVIEW
Reviewed Dec. 9, 2013

"It was fine considering it is a recipe for beans and rice. Healthy, cheap, and tasted okay."

MY REVIEW
Reviewed Oct. 31, 2012

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

MY REVIEW
Reviewed Mar. 6, 2010

"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."

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