Prep 45 mins
Cook 35 mins
Easy, hearty, stick-to-your ribs dinner.
- 1 1⁄2 lbs ground beef
- 1⁄2 cup chopped onion
- 1 clove garlic, minced
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14 1/2 ounce) can cajun-style stewed tomatoes
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 bay leaf
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
- 2 cups cooked long grain rice
- In a skillet, cook beef, onion, and garlic until meat is browned; drain.
- Stir in the beans, tomatoes, and seasonings.
- Cover and simmer for 5 minutes.
- Add rice; cover and simmer for 30 minutes or until thoroughly heated.
- Discard bay leaf.
Oooh yeah!! My family loved this dish. Tasted like a milder version of red beans and rice, with beef instead of sausage. Very good and an easy to make recipe. Made a hearty meal and the left-overs were taken care of the next day with no problem. Thanks.
Delicious!! In spite of not pre-cooking the rice, I still ended up with a wonderful meal! I had some celery to use up and threw that in with the onion. I couldn't find Cajun tomatoes, so used salt-free Cajun seasoning. By the time it came to adding the rice, I realized I hadn't cooked the rice. I added two cups of chicken broth to the mix, brought it to boiling and stirred in one cup of rice. Covered, reduced the heat and let it simmer for 20 minutes. It was fantastic and we enjoyed it very much! Di, thank you again for yet another great recipe!
This was pretty good and very filling. It made a lot. Could easily feed 8 hungry people. I'm vegetarian so I substituted morning star farm griller crumbles for the ground beef. I didn't have any cajun-style stewed tomatoes so I used regular tomatoes and added cajun seasoning. I didn't want it to be too salty so I left out the seasoning salt, since the cajun seasoning had salt in it. I liked the idea to use the left overs for enchilada filling.