This easy red beans and rice recipe is hearty, flavorful, and has a zesty kick that makes it a truly classic dish. It’s budget-friendly and uses simple ingredients for an easy and filling weeknight dinner.
Table of Contents
Many red beans and rice recipes use smoked sausage, a traditional protein. This recipe, however, switches things up by using ground beef, an ingredient that is easy to have on hand. The ground beef adds a rich, meaty flavor to the dish that pairs perfectly with the red beans and Cajun seasoning.
Love this recipe? Then you should try my crockpot beans and rice for a hands-off version, my Spanish rice mix for a different take on rice, or my simple coconut rice for a touch of sweetness. They’re all easy to make and packed with flavor!
This recipe was found in a cookbook pamphlet published in 1963. The cookbook was published in Louisiana and was titled “Poor Man’s Rice Cook Book”. With the way grocery prices have been increasing, I thought it would be fun to use up a lot of the rice I have on hand and try this budget friendly recipe. This one is full of flavor and delicious!
Why I Love This Recipe
- Easy to Make: I love how easy it is to make it from scratch! It’s perfect for busy weeknights.
- Full of Flavor: Even though this recipe is incredibly easy to make, it’s packed with flavor – thanks to the chili powder that really elevates the dish!
- Basic Ingredients: This delicious meal is budget-friendly and incredibly tasty, and you only need a few simple pantry staples to make it!
- Family Favorite: It’s a hearty, comforting dish that the whole family will love. Plus, it’s a great way to sneak in some extra veggies for the kids!
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Key Ingredients
- Ground Beef: This will be the star of our dish, adding a hearty and savory flavor to the red beans and rice.
- Onion: Chopped onion will add a sweet and tangy flavor to the dish, as well as a bit of texture.
- Bell Pepper: The chopped bell pepper will add a pop of color and a slightly crunchy texture to the recipe.
- Crushed Tomatoes: These will give our dish a rich, tomatoey base, adding a depth of flavor.
- Water: We’ll use water to cook the rice and ensure that the dish has enough liquid to simmer.
- Salt: A pinch of salt will help to enhance the flavors of the other ingredients in the dish.
- Chili Powder: This will add a bit of heat and a smoky flavor to the red beans and rice.
- Black Pepper: A dash of black pepper will add a bit of heat and a subtle earthy flavor to the dish.
- Long Grain Rice: This will be the base of our dish, soaking up all the flavors of the other ingredients.
- Kidney Beans: Drained kidney beans will add a creamy texture and a slightly nutty flavor to the dish.
Equipment
- Large Stock Pot – You’ll need this to cook the ground beef, onions, and bell peppers, as well as to combine all the other ingredients for the red beans and rice.
- Square Baking Pan – This is essential for baking the red beans and rice in the oven. Make sure to butter it to prevent sticking.
How to Make Easy Red Beans And Rice Recipe
Preparation
To start off, preheat your oven to 350˚F and butter a square baking pan. This will make sure that your red beans and rice casserole doesn’t stick to the pan and bakes evenly.
Step 1 – Cook the Ground Beef, Onion, and Bell Pepper
Begin by cooking the ground beef in a medium stock pot over medium heat. Once the ground beef is partially cooked, add the chopped onion and bell pepper. Cook this mixture until the ground beef is fully cooked and the onions and bell pepper are translucent. Once done, drain the fat from the pot.
Step 2 – Add the Tomatoes, Water, and Spices
Next, add the crushed tomatoes, water, salt, chili powder, and black pepper to the ground beef mixture in the stock pot. Stir everything together and let it simmer for 10 minutes. After that, remove the pot from the stove.
Step 3 – Add the Rice and Kidney Beans
Once off the stove, add the uncooked rice and drained kidney beans to the ground beef mixture. Stir well to combine.
Step 4 – Bake the Red Beans and Rice
Now, pour the entire mixture into your buttered baking pan. Cover the pan with foil and place it in the preheated oven. Bake for 1 hour, remembering to stir the mixture lightly halfway through the baking time. After the first hour, cover the pan again and bake for an additional 30 minutes.
Step 5 – Serve the Red Beans and Rice
Once baked, remove the red beans and rice casserole from the oven and let it cool for a few minutes. Then, uncover the pan and stir the mixture to fluff up the rice. Your red beans and rice are ready to serve.
Expert Tip
I recommend rinsing the rice under water until it runs clear. This removes a lot of the excess starches to help to make a delicious red beans and rice that isn’t gummy.
Recipe Variations
- Chili Seasonings: Instead of using chili powder, try using a chili seasoning packet for a different flavor profile.
- Different Meat: While this recipe calls for ground beef, feel free to substitute it with ground turkey or even ground chicken for a lighter option.
- Spicier: If you like your red beans and rice with a kick, add a dash of cayenne pepper to the mixture when simmering.
What to Serve With
- For a complete meal, serve your red beans and rice with a side of cornbread. The sweetness of the cornbread pairs perfectly with the savory flavors of the dish.
- If you’re a fan of spicy food, top your red beans and rice with a dollop of sour cream and a sprinkle of hot sauce. The creamy sour cream helps balance out the heat from the hot sauce, giving you a deliciously spicy kick.
- For a quick and easy lunch, use the leftovers to make a red beans and rice burrito. Wrap the red beans and rice in a large flour tortilla, add some shredded cheese and a spoonful of salsa, and enjoy!
Recipe FAQs
This recipe is easy because it’s mostly a one-pot dish. Once the ground beef, onion, and bell pepper are cooked, you just add the remaining ingredients and then bake. You don’t have to worry about cooking the rice separately.
Yes, you can. You can prepare the ground beef, pepper, and onion mixture ahead of time and keep it refrigerated. When you’re ready to make the dish, just mix in the remaining ingredients and bake as directed. Keep in mind that the baking time may be a bit longer if the mixture is cold from the fridge.
I recommend using long-grain rice for this recipe. The texture and flavor of the long-grain rice work well with the other ingredients, and it holds up nicely during the baking process.
Storing and Reheating
- Storing: Leftover red beans and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Once it has cooled to room temperature, transfer it to a freezer-safe container. It can be frozen for up to 3 months.
- Thaw: To thaw, simply place the frozen red beans and rice in the refrigerator and let it thaw for 24 hours.
More Rice Recipes You’ll Enjoy
Serving Size
- What to Expect: This easy red beans and rice recipe yields a hearty and delicious dish that can serve up to 6 people.
- How to Scale: If you’re planning to serve more than 6, you can easily double the recipe and follow the instructions as directed. Just make sure your pot is large enough to accommodate the increased quantity.
Red Beans and Rice
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- ¼ Cup bell pepper chopped
- 15 oz can crushed tomatoes
- 1 Cup water
- 2 teaspoons salt
- 1 Tablespoon chili powder
- ⅛ teaspoon black pepper
- 1 ½ Cups long grain rice
- 15 oz can kidney beans drained
Instructions
- Preheat oven to 350˚ F. Butter a square baking pan.
- Cook the ground beef over medium heat in a medium stock pot. Add the onion and bell pepper. Cook until ground beef is fully cooked and the onions and bell pepper are translucent. Drain the fat.
- To the ground beef mixture in the stock pot, add the crushed tomatoes, water, salt, chili powder, and black pepper. Simmer for 10 minutes. Remove from the stove.
- Add the rice and drained kidney beans. Pour into the buttered baking pan. Cover well with foil.
- Bake at 350˚ F for 30 minutes. Stir lightly and cover again and bake for an additional 30 minutes or until the rice is fully cooked and the liquid is absorbed. Serve warm.
