Nothing takes you home quite like a homemade bowl of red beans and rice. Add in Certified Hereford Beef and you have a can’t miss meal!
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
1 pound Certified Hereford Beef ground beef
1 medium green bell pepper, diced
1 can (15 to 16 ounces) red or kidney beans, rinsed, drained
1 package (5.4 to 6.8 ounces) Santa Fe or Mexican rice mix with seasonings
1 medium tomato, seeded, diced
Salt and pepper
Heat large nonstick over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return to skillet.
Stir in beans, rice mix and water, omitting oil or margarine indicated in package directions; bring to a boil. Reduce heat; cover and cook according to time indicated in package directions or until rice is tender. Remove from heat; let stand according to package directions. Top with tomato; season with salt and pepper, as desired.
Versatile, flavorful and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.
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