Bon Appetit/May 2006

Red Beans and Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
3 bacon slices, chopped 1 cup chopped onion 3/4 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 (Pimenton de la Vera)
2 teaspoons salt 4 cups water 1 15 to 15-1/2 ounce can kidney beans, rinsed, drained



1 Saute 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; saute 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.

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