Red Beans and Rice

INGREDIENTS

  • 3 slices bacon, chopped

  • 1 cup chopped onion

  • ¾ cup chopped red bell pepper

  • 4 garlic cloves, minced

  • 3 cups long-grain white rice

  • 3 bay leaves

  • 2 tablespoons tomato paste

  • 1 tablespoon ground cumin

  • 1 tablespoon hot Spanish smoked paprika

  • 2 teaspoons salt

  • 4 cups water

  • 1 15–15½-ounce can kidney beans, rinsed, drained

RECIPE PREPARATION

  1. Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes.

  2. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes.

  3. Add rice and stir until coated, about 1 minute.

  4. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil.

  5. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes.

  6. Remove from heat; let stand covered 10 minutes. Fluff rice with fork.

  7. Remove bay leaves. Transfer rice to bowl and serve.

Recipe adapted from bonappetit