Red Beans N’ Rice

Red Beans N’ Rice

Gotta' have a good red beans n' rice recipe in your cook book!

Ingredients:

¼ cup vegetable oil

1 pound lean, ground beef

2 tsp. salt

1 T. chili powder

1 large onion, chopped

¼ cup bell pepper, chopped

Dash of black pepper

1 can tomatoes

1 cup water

1 ½ cups raw rice

1 15 oz. can red kidney beans (without chili)

Directions:

Sauté meat in oil until slightly browned, stirring to keep from sticking. Add bell pepper and onion. Cook until transparent (just a few minutes), stirring constantly. Add tomatoes, water, salt, chili powder and black pepper. Simmer for 10 minutes.

Remove from heat. Add raw rice and kidney beans.

Pour in buttered, shallow baking pan. Cover well with foil if pan has no lid. Bake at 350 degrees for 1 hour. Stir once lightly. Cover again and bake ½ hour longer.

Source: Poor Man’s Rice Cook Book

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Cajun Rice

Good, easy, fast (depending on how fast you can chop) rice recipe...they just forgot to add crawfish in the ingredients...

Cajun Rice 

Serving Size: 4

Ingredients:

¼ cup bacon drippings or vegetable oil

1 ½ cups raw rice

1 lb. lean, ground beef (1/4 pork, if desired)

1 large onion, chopped

1 bell pepper, chopped

3 pieces celery, chopped

¼ tsp. garlic powder

½ tsp. powdered thymr

¼ cup parsley, chopped

¼ cup green onion and tops, chopped

3 tsp. salt

¼ tsp. red pepper

1 bay leaf

1 can whole tomatoes (14 ½ oz. can)

1 can Italian tomato paste (6 oz. can)

1 cup water

Directions:

Cook meat in beacon drippings until lightly browned, stirring constantly. Add onion, celery and bell pepper. Use medium heat and cook a few minutes until onions are transparent. If seasoning is browned it will taste burned, so stir while cooking. Add raw rice and cook 4 minutes, still stirring constantly. Remove from heat, add all other ingredients, and bake at 350 degrees in shallow roasting pan, tightly covered, for 45 minutes or 1 hour until rice is tender. Remove bay leaf and serve. Those large roasting pans, 2 ½ inchs deep, 9x13 inch with slide on top are perfect for this recipe.

Source:. Poor Man’s Rice Cook Book.

And oh yeah…don’t forget a mess of crawfish tails tossed in!!!!

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