"This is a different take on traditional New Orleans red beans and rice. This recipe has been a family favorite for years, created by my grandmother. I hope you enjoy this as much as my family and friends have." — Jen
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lean ground beef
onion, finely chopped
green bell pepper, finely chopped
1 (14.5 ounce) can
1 (15 ounce) can
dark red kidney beans, undrained
converted long-grain white rice
1 1/2 teaspoons
salt and black pepper to taste
Great recipe and simple to make. Even my kids liked it and everyone voted it a keeper. We will definitely be having this again. Thanks for sharing!
Sorry, but after cutting, chopping, cooking in one pot and transferring to a casserole dish and baking for a long time, I expected alot more than this. The taste was o.k., but for the most part I could have gotten the same taste if I opened up a can of Spanish rice and added the kidney beans. Everyone in my family felt the same way. I will not be making this again. Sorry.
This is a good easy recipe and my family and I like it.
Sounds good, but red beans and rice is a Creole dish, not a Cajun dish. There is a very definite divverence, trust me. I'm Cajun, but have Creole friends. And these people don't use kidney beans for red beans, they used small red beans.
This was a quick and easy meal. I used a boxed red beans and rice mix and stewed tomatoes. I skipped the oven and made this in a skillet on the stovetop.
This was O.K. but nothing special. It needs some other spice but I'm not sure what. Note about prep time: It was closer to 30-35 minutes from the time I started prepping the vegetables until the dish went into the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Chow Mein
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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