Red Beans and Rice
A hearty Southern-style dish combining long-grain rice with kidney beans, smoky bacon, and aromatic spices like cumin and smoked paprika. This flavorful one-pot meal features a perfect blend of proteins and carbohydrates.
Ingredients
- •3 slices bacon slices, chopped
- •1 cup chopped onion
- •¾ cup chopped red bell pepper
- •4 cloves garlic cloves, minced
- •3 cups long-grain white rice
- •3 leaves bay leaves
- •2 tablespoons tomato paste
- •1 tablespoon ground cumin
- •1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
- •2 teaspoons salt
- •4 cups water
- •1 can kidney beans
- •rinsed
- •drained
Cooking Instructions
- 1.
Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.
39 min
