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A Tasty Dance: Southwest Rice and Red Beans Cornbread Bake with Les Parcelles Marc Dupas Sauvignon Blanc #Winophiles

 This month on #Winophiles we are exploring the Loire Valley in France and all the delicious wines they produce!  We were looking for a summer wine, specifically one that would be less than $10 a bottle that offered consistently good flavor, and we believe we found it with the Les Parcelles Marc Dupas Sauvignon Blanc.  We paired it with this ridiculously good casserole that we created just for this wine and we came up with a winner!

First, let's explore the Loire Valley Wine Regions.  There are four as listed below:

Loire Valley Wine Regions

  1. Lower Lower: A maritime region called Pays Nantais (“Nantes Country”).
  2. Middle Loire: The vineyards in Anjou, Saumur, and Touraine (the “Garden of France”).
  3. Centre Loire: The Centre-Loire vineyards which include Sancerre that flank Burgundy.
  4. Upper Loire: Containing Auvergne and surrounding vineyards
 Each region has its own unique characteristics, and for the purpose of our post, we will talk about the one where our wine is from, Centre Loire.

Sauvignon Blanc

Sancerre, in Centre Loire,  is famous for its Sauvignon Blanc.  It provides the world the standard for this grape.  You will also find it called Sauvignon Fume or Fume Blanc.  The wine is perfect for summer with flavors of green apple and floral undertones, sometimes with herbal notes. From time to time I get a nice mineral note that I just love. The Loire Valley is an ever-changing wine environment.  Once you think you have it pegged, something new will emerge from its soil.  Be prepared to be delightfully surprised over and over!

Wine and Food Pairing

We paired our delicious Les Parcelles Marc Dupas Sauvignon Blanc with a spicy casserole filled with red beans, rice, chili, tomatoes, and green chilies.  Then we topped it with a cornbread dumpling that baked up with all those savory juices from the casserole.  Served with a dollop of sour cream and the Sauvignon Blanc, these two extras provided a nice cool impact on the spicy casserole.

This month, join the French Winophiles as we explore organic Loire. Slated to participate are the following wine writers with these topics:

  • Susannah Gold brings "Vouvray - A Wine In Many Styles" to Avvinare.
  • Nicole Ruiz Hudson does "Cooking to the Wine: Domaine Huet Vouvray Clos du Bourg Moelleux & Pork Tenderloin with Citrus Gastrique" on Sommstable.com
  • Jane Niemeyer suggests "Tasting and Pairing Loire Valley Wines" on Always Ravenous
  • Linda Whipple shares “Organic Muscadet and must-have oysters” at My Full Wine Glass
  • Terri Steffes invites you to "A Tasty Dance: Red Beans and Rice with Les Parcelles Mark Dupas Sauvignon Blanc" on Our Good Life
  • Wendy Klik prepares "East African Fish Stew and a Wine from Loire, France" on A Day in the Life on the Farm
  • Andrea Lemieux offers "Pascal Jolivet & Sancerre the Way Nature Intended" on The Quirky Cork
  • Cam Mann has "Porc aux Pruneaux (Pork with Prunes) + Chateau de Parnay Le Blason de Parnay 2018" on Culinary Adventures with Camilla
  • Host Gwendolyn Alley on Wine Predator shares "Unusual Reds at Loire’s Biodynamic Manoir de la Tête Rouge"
Yield: 6
Author: Terri Steffes
Southwest Rice and Red Beans Cornbread Bake

Southwest Rice and Red Beans Cornbread Bake

A delicious casserole-style meal with sweet cornbread dumplings.
Prep time: 5 MinCook time: 45 Mininactive time: 5 MinTotal time: 55 Min


  • 1 lb ground beef, fried and drained
  • 1 15 oz can chili
  • 1 15 oz can diced tomatoes with juice
  • 2 1/2 c water
  • 1 can diced green chilies
  • 1 box Jiffy cornbread mix
  • 1 T vegetable oil
  • 2 t baking powder
  • 2 t water
  • 1/3 c milk
  • 1 box red beans and rice kit


  1. Add rice and beans kit, chili, tomatoes, 1/2 can of green chilies, and water to the cooked ground beef in an oven-safe dutch oven.
  2. Cook on medium for 20 minutes or until rice is al dente.
  3. Combine cornbread mix, milk, oil, water and baking powder together. 
  4. Add dollops of the cornbread mixture on top of the casserole.
  5. Bake at 400 for 15 minutes or until dumplings are cooked through.  Remove from oven and rest five minutes.
  6. Serve with sour cream.



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Would you like to comment?

  1. What a fun pairing!! I miss good corn bread.

  2. Major yum! Love how the dollop of sour cream cools the casserole and the entire dish complements the wine. Another winner!

  3. Look very tasty -- I love pretty much anything involving cornbread!


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