“This is a different take on traditional New Orleans red beans and rice. This recipe has been a family favorite for years, created by my grandmother. I hope you enjoy this as much as my family and friends have.” - by Jen
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch baking dish
Directions
- Preheat an oven to 375 degrees F (190 degrees C).
- Heat a large saucepan over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the garlic, onion, and green bell pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Pour in the tomatoes, and simmer until the liquid has been absorbed, about 5 minutes.
- Once the liquid from the tomatoes has been absorbed, stir in the kidney beans, rice, and water. Season with the chili powder and salt and pepper to taste. Pour into a 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake in the preheated oven until the rice has absorbed the liquid and is tender, 45 minutes to 1 hour.
Nutrition
Amount Per Serving (6 total)
- Calories
- 353 cal
- 18%
- Fat
- 10 g
- 15%
- Carbs
- 42.4 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Great recipe and simple to make. Even my kids liked it and everyone voted it a keeper. We will definitely be having this again. Thanks for sharing!..." See more"
Mary
"Sorry, but after cutting, chopping, cooking in one pot and transferring to a casserole dish and baking for a long time, I expected alot more than this. The taste was o.k., but for the most part I coul..." See mored have gotten the same taste if I opened up a can of Spanish rice and added the kidney beans. Everyone in my family felt the same way. I will not be making this again. Sorry."
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