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.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
6
Yield:
1 9x13-inch baking dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • 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 Facts

353 calories; protein 21.8g; carbohydrates 42.4g; fat 10g; cholesterol 49.6mg; sodium 313.1mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2010
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! Read More
(9)

Most helpful critical review

Rating: 2 stars
06/01/2010
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 could 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. Read More
(5)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/17/2010
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! Read More
(9)
Rating: 5 stars
03/02/2010
This is a good easy recipe and my family and I like it. Read More
(6)
Rating: 2 stars
06/01/2010
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 could 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. Read More
(5)
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Rating: 4 stars
02/26/2010
Sounds good but red beans and rice is a Creole dish not a Cajun dish. There is a very definite divverence trust me. I'm Cajun but have Creole friends. And these people don't use kidney beans for red beans they used small red beans. Read More
(4)
Rating: 3 stars
05/18/2011
This was a quick and easy meal. I used a boxed red beans and rice mix and stewed tomatoes. I skipped the oven and made this in a skillet on the stovetop. Read More
(3)
Rating: 5 stars
02/19/2014
My family loves this recipe. I have been making a similar version for years. The only difference in my recipe is after the casserole has baked I add cheddar cheese and sliced green olives to the top and bake until melted. Read More
(2)
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Rating: 3 stars
05/03/2010
This was O.K. but nothing special. It needs some other spice but I'm not sure what. Note about prep time: It was closer to 30-35 minutes from the time I started prepping the vegetables until the dish went into the oven. Read More
(1)
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