Cuban-Style Red Beans And Rice - Congri Traditional

• 8 slices bacon (optional)
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 1/2 cups chopped green bell peppers (about 1 medium)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups uncooked long-grain rice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 bay leaf
• 7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
• 3 (16 ounce) cans red beans, rinsed and drained
• sliced green onion (optional)
• chopped fresh fine parsley (optional)

1. Cook bacon in a Dutch oven over medium heat until crsip.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
3. Add oil to pan.
4. Add onion and bell pepper; saute over medium-high heat 4 minutes or until onion is tender.
5. Add garlic; saute 1 minute or just until garlic begins to brown.
6. Add tomato paste; cook 1 minute, stirring constantly.
7. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
8. Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
9. Cover, reduce heat and simmer 20 minutes or until rice is tender.
10. Remove from heat; discard bay leaf.
11. Stir in remaining can of broth and beans.
12. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
13. Garnish with green onions, if desired or/and parsley, if desired.

bacon, olive oil, onions, green bell peppers, garlic, tomato paste, longgrain rice, oregano, cumin, salt, fresh ground black pepper, bay leaf, chicken broth, red beans, green onion, fresh fine parsley

Taken from www.food.com/recipe/cuban-style-red-beans-and-rice-congri-traditional-157743 (may not work)