Ingredients
- 1 pound lean ground beef
- ½ teaspoon minced garlic
- 1 onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can dark red kidney beans, undrained
- 1 cup converted long-grain white rice
- 1 cup water
- 1 ½ teaspoons chili powder
- salt and black pepper to taste
What Makes This Dish So Tasty
Tips From The Kitchen
- Don’t over-sauce the dish; a little seasoning goes a long way with Cajun spices.
- Toss the noodles gently to avoid breaking them and maintain a nice texture.
Step 1
Warm a large saucepan over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and no longer pink. Drain off any extra grease. Then toss in the garlic, onion, and green bell pepper. Cook everything together, stirring often, until the onion softens and turns translucent—this usually takes about 7 minutes.
Step 2
Pour in the tomatoes and let the mixture simmer until most of the liquid cooks down, about 5 minutes. Once the tomatoes have thickened, stir in the kidney beans, rice, and water. Season with chili powder, salt, and pepper to your liking.
Step 3
Transfer everything into a 9x13-inch baking dish and cover it tightly with foil. Pop it into a 375°F oven and bake for around 45 minutes to an hour, until the rice has absorbed all the liquid and is tender. Let it sit for a few minutes before digging in.
