Kidney Beans and Rice

1 1/2 pounds ground beef
1/4 cup chopped onion
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon salt
teaspoon chili powder
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 1 teaspoon dried oregano
1/4 teaspoon pepper
2 cups cooked long-grain rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes and seasonings.
Cover and simmer for 5 minutes. Add rice; cover and simmer for 30 minutes or until heated through. Discard bay leaf before serving.

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