Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

1 hr 5 mins
1 hr 20 mins
15 mins
1 9x13-inch baking dish


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


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

  • 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