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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.