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Kidney Beans and Rice

 Kidney Beans and Rice
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
6-8 ServingsPrep: 5 min. Cook: 50 min.

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.
  • 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.