Red Beans and Rice With Veggies and Beef

READY IN: 3hrs
Recipe by Temilyn

My spin on a classic red beans and rice. You can also make vegetarian as well.Hope you enjoy. I used fresh garden banana peppers b/c bell peppers were not fully grown yet, but if you have bell peppers I would use them instead. I had to change this recipe. I originally had it with regular rice and it wouldn't cook up fast enough so I changed it to instant. Hope this helps.

Top Review by yogiclarebear

This was a little disappointing. With the exepction of using 1 full pound of beef, I followed the recipe exactly, (although the directions don't note when to add the can of diced tomatoes.) I cooked for over 2 hours and the beans still weren't soft enough, although I had soaked them overnight. By that time, I'd added at least 10 cups of liquid, and the rice had turned to mush with yet crunchy beans. Hubby is still eating it and enjoys the flavor though.

Ingredients Nutrition


  1. In skillet saute onion, carrot, and bell or banana pepper in oil. Add beef, garlic, cumin, and cayenne pepper.
  2. Cook till beef is done. Drain.
  3. In lg soup pot add beans, beef mixture, basil, tomatoes, and rice with 6 cups of water.( Or broth plus 6 cups water.).
  4. Cook 1 hour. Stirring often. Keep eye on it and cook until beans and rice are tender and water is cooked down. Add more water if necessary. May take up to 2 hours.
  5. Enjoy!

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