Red Beans and Rice

Serves: 8
Total Calories: 234


1 pound ground beef
1 large onion, chopped
large bell pepper, chopped
1 tablespoon chili powder
2 teaspoons salt
1 (16-ounce) can tomato or tomato juice
1 cup water
1 1/2 cups uncooked rice
1 can red kidney beans, undrained


Brown meat with onion and pepper. Add remaining ingredients except rice and beans, and simmer for 15 minutes. Remove from heat and pour into 9x13-inch pan. Evenly distribute 11?2 cups uncooked rice and 1 can red kidney beans in mixture. Cover and bake at 350° for 1 hour. Take out and stir, cover, and return to oven for another 15 minutes.

Note: If you use a smaller can of tomatoes than 16 ounces, (can sizes sometimes “shrink” from when the recipe was conceived), add 1/4 cup water.

Editor's Extra: This is more like a red beans and rice pilaf, but call it what you will, I call it a pan full of flavor!

Nutritional Facts:

Serves: 8
Total Calories: 234
Calories from Fat: 28

This Red Beans and Rice recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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