Red Beans and Rice With Veggies and Beef
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 lb red beans
- 1 lb brown rice (instant)
- 1 tablespoon extra light olive oil
- 1 medium onion, chopped
- 1⁄2 bell peppers or 2 fresh garden banana peppers, chopped
- 2 garlic cloves, chopped
- 1⁄2 lb lean ground beef
- 1⁄2 cup carrot
- 14 1⁄2 ounces diced tomatoes
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dried basil
- 16 ounces chicken broth (optional)
- 6 cups water
- salt
- pepper
directions
- In skillet saute onion, carrot, and bell or banana pepper in oil. Add beef, garlic, cumin, and cayenne pepper.
- Cook till beef is done. Drain.
- In lg soup pot add beans, beef mixture, basil, tomatoes, and rice with 6 cups of water.( Or broth plus 6 cups water.).
- 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.
- Enjoy!
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Reviews
-
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.