Kidney Beans And Rice Recipes

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KIDNEY BEANS AND RICE



Kidney Beans and Rice image

I developed this recipe while working for a rehabilitation home. It was a success with everyone who tried it. I soon started making it for my family, who gave it rave reviews.-Cherie Gresham, Killen, Alabama

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 cups cooked long grain rice

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes and seasonings. Cover and simmer for 5 minutes. Add rice; cover and simmer for 30 minutes or until heated through. Discard bay leaf before serving.

Nutrition Facts :

KIDNEY BEANS AND RICE



Kidney Beans and Rice image

Make and share this Kidney Beans and Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Serve.

Nutrition Facts : Calories 595.6, Fat 19.9, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1012.8, Carbohydrate 71.5, Fiber 5.8, Sugar 2.2, Protein 31.1

RED BEANS AND RICE



Red Beans and Rice image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

Steps:

  • Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  • Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  • Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

BEANS AND RICE DINNER



Beans and Rice Dinner image

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.

EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN



Easy Red Kidney Beans & Brown Rice With Chili Flavors (Vegan image

I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!

Provided by the80srule

Categories     Brown Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup brown rice
2 cups water
1 dash salt
1 (16 ounce) can red kidney beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 dash garlic salt (I used a little salt and a little garlic powder)
1/2 cup green onion, chopped

Steps:

  • Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
  • Put the rinsed and drained beans into a small bowl and mix with the olive oil.
  • In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
  • Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
  • Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

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