Red Beans and Rice with Beef

One of my family's favorite dinners is also one of the easiest to make. I think Red Beans and Rice is traditionally made with ham or just a little bit of ground beef as a flavoring. My family requested more meat, so this is how I make it.

The quantities and proportions are flexible.

Red Beans and Rice with Beef

Ground beef (1 pound to 1-1/2 pounds)
Onions (about 2 small or 1 large, chopped)
Rice (2 cups, uncooked)
Kidney beans (2 15-ounce cans, drained and rinsed)
Salt and pepper to taste
Water (enough to cook the rice--I used about 4-1/4 cups)

In a large heavy pan, brown the ground beef. Drain fat, if desired. Add onion and cook a few minutes. Add rice and stir in for a minute. Add kidney beans, salt and pepper, and enough water to cook the rice.

Bring to a boil, then cover. Cook over medium-low heat until rice is tender and most of the liquid is absorbed.

We add hot pepper sauce at the table. This dish is good with cornbread or tortilla chips.

For more recipes, visit Recipe Swap Monday, Mouthwatering Monday, Tasty Tuesday, and Tempt My Tummy Tuesday.