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Back To Basics: Red Beans And Rice

2 rindless bacon slices, chopped coarsely
1 medium yellow onion, chopped finely
1 small red bell pepper, chopped finely
2 cloves garlic, crushed
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
2 cups white long-grain rice
1 dried bay leaf
1 cup chicken stock
2 1/4 cups water
13 ounces canned kidney beans, drained and rinsed
1/2 cup corn kernels
1 tablespoon lime juice


Cook bacon in heated large frying pan, stirring, until starting to crisp. Add onion, bell pepper and garlic; cook, stirring until onion softens. Add paste, vinegar and paprika; cook, stirring, 1 minute. Add rice; cook, stirring, 2 minutes. Add bay leaf, stock, the water and beans; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Add corn; cook, covered, about 5 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes. Stir in juice; season to taste.

Source: www.foodrepublic.com