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.
|Bacon slices||3 , chop|
|Onion||1 , slice|
|Bell pepper||1/2 , slice|
|Garlic||2 Clove (10 gm) , mince|
|Long grain white rice||1 1/2 Cup (24 tbs) (375 mL)|
|Tomato paste||1 Tablespoon (15 mL)|
|Smoked paprika||2 Teaspoon (10 mL)|
|Ground cumin||2 Teaspoon (10 mL)|
|Salt||1 Teaspoon (5 mL)|
|Chicken stock||2 Cup (32 tbs) (500 mL)|
|Canned kidney beans||15 Ounce , drained, rinsed (1 can of 398 mL or 15 ounce)|
1. Sauté chopped bacon in a heavy saucepan over medium-high heat until bacon is browned and fat has rendered out.
2. Add onion, bell pepper, and garlic; sauté until onion has softened and turns golden.
3. Add rice and stir until coated.
4. Stir in tomato paste, paprika, and cumin.
5. Add salt, stock, bay leaves, and beans and bring to simmer.
6. 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 for 10 minutes.
7. Fluff with a fork, and remove bay leaves before serving.