Total Calories: 234
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!
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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