Red Beans and Rice

Ingredients for Red Beans and Rice

• 3 bacon slices, chopped

• 160g chopped onion

• 120g chopped red 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 (Pimentón de la Vera)

• 2 teaspoons salt

• 950ml water

• 1 15- to 151/60g can kidney beans, rinsed, drained

How to make Red Beans and Rice

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 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 950ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.