Kidney Beans and Rice
TOTAL TIME: Prep: 5 min. Cook: 50 min.
YIELD: 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
Ingredients
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1-1/2 pounds ground beef
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1/4 cup chopped onion
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 teaspoon salt
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1 teaspoon chili powder
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1 bay leaf
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1/2 teaspoon garlic powder
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1/2 teaspoon seasoned salt
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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2 cups cooked long grain rice
Directions
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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.
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