Cuban Red Beans and Rice
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Ingredients:
3 bacon slices
1 cup chopped onion
3/4 cup chopped sweet mini-pepper
4 garlic cloves, minced
3 cups long-grain white rice
3 bay leaves
2 Tbsp tomato paste
1 Tbsp ground cumin
1 Tbsp hot Spanish smoked paprika (Pimenton de la Vera)
2 tsp salt
4 cups water
1 (15- to 15 1/2-oz) can kidney beans, rinsed, drained
Instructions:
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, sweet mini-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.
Serves 8.
Adapted from Bon Appetit, May 2006.