'Not New Orleans' Red Beans and Rice | Glen And Friends Cooking

This Red Beans and Rice recipe doesn't really hail from any culture or country... It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. It's a great rice side dish for things like picadillo, chicken, or even steak and shrimp.

Ingredients:
3 bacon slices, chopped
1 small onion, sliced
½ bell pepper, sliced
2 garlic cloves, minced
375 mL (1½) cups long-grain white rice
15 mL (1 Tbsp) tomato paste
10 mL (2 tsp) smoked paprika
10 mL (2 tsp) ground cumin
5 mL (1 tsp) salt
500 mL (2 cups) chicken stock
1-2 bay leaves
1 398 mL (15 ounce) can kidney beans, rinsed, drained


Method:
Sauté chopped bacon in heavy saucepan over medium-high heat until bacon is browned and fat has rendered out.
Add onion, bell pepper, and garlic; sauté until onion has softened and turns golden.
Add rice and stir until coated.
Stir in tomato paste, paprika, and cumin.
Add salt, stock, bay leaves, and beans and bring to simmer.
Reduce heat to medium-low; cover and cook until liquid is absorbed, and rice is cooked about 15 minutes. Remove from heat; and leave covered covered for 10 minutes.
Fluff with fork, and remove bay leaves before serving.

Music by Jeff Kaale
soundcloud.com/jeff-kaale


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