CHB Recipe: Beefy Red Beans and Rice

April 9, 2020

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!


  • 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 the 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.