Red Beans and Rice with Meat
Ingredients
2-15 oz. cans red kidney beans, drained and rinsed
1-1/2 cups cooked long-grain white rice
1/2 pound of ground beef
1/2 pound of ground pork
1/2 cup diced celery
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup diced onion
2 tbsp. olive oil
1 tsp Creole seasoning (or to taste)
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 bay leaf
1-1/2 cups vegetable broth
1 tsp. fresh parsley or green onion, chopped, for garnish
Instructions
Prepare rice separately (about 3/4 cup uncooked = 1-1/2 cups cooked). Keep warm.
In a medium pot, heat olive oil over medium heat. Add onion, celery, peppers. Cook until softened, about 5-7 minutes. Remove and set aside.
Add ground beef and ground pork to pot. Add garlic powder, smoked paprika, thyme, Creole seasoning, salt and pepper. Cook until done, about 7-9 minutes.
Add vegetables back to the pot. Add broth, beans and bay leaf. Stir and bring to a simmer. Cook uncovered 20-25 minutes, stirring occasionally.
For thicker texture: whisk 1 tsp. cornstarch + 2 tsp. cold water, stir into beans, simmer 2-3 minutes more.
Remove bay leaf, taste, adjust seasoning. Garnish with parsley or green onion.
Spoon beans over rice or serve side-by-side.
You can easily eliminate the meat for a vegetarian option.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
