Red Beans and Rice With Veggies and Beef |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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My spin on a classic red beans and rice. You can also make vegetarian as well.Hope you enjoy. I used fresh garden banana peppers b/c bell peppers were not fully grown yet, but if you have bell peppers I would use them instead. I had to change this recipe. I originally had it with regular rice and it wouldn't cook up fast enough so I changed it to instant. Hope this helps. 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:
1. In skillet saute onion, carrot, and bell or banana pepper in oil. Add beef, garlic, cumin, and cayenne pepper.
2. Cook till beef is done. Drain.
3. In lg soup pot add beans, beef mixture, basil, tomatoes, and rice with 6 cups of water.( Or broth plus 6 cups water.).
4. 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.
5. Enjoy!
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