- 8
4.4/5
(16 Votes)
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 (Pimentón de la Vera)
- 2 teaspoons salt
- 4 cups water
- 1 15- to 151/2-ounce can kidney beans, rinsed, drained
Preparation
Step 1
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 bell 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 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.