Orinoco Red Beans And Rice

• 1 tablespoon extra-virgin olive oil
• 1/4 lb bacon, finely chopped
• 8 garlic cloves, minced
• 1 small onion, finely chopped
• 1 small red bell pepper, finely chopped
• 12 chili peppers, seeded and finely chopped (aji dulce or 3 Italian frying peppers)
• 4 scallions, white and light green parts, finely chopped
• 1 medium leek, white and light green part, finely chopped
• 1 celery rib, with leaves finely chopped
• 1 tablespoon chopped cilantro, plus 3 cilantro sprigs
• 1 tablespoon chopped flat leaf parsley
• one 15 1/2-ounce can red kidney beans, drained and rinsed
• 2 cups long-grain rice, rinsed well and drained
• 4 cups water
• kosher salt

1. In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
2. Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.

extravirgin olive oil, bacon, garlic, onion, red bell pepper, chili peppers, scallions, celery, cilantro, flat leaf parsley, red kidney beans, longgrain rice, water, kosher salt

Taken from www.food.com/recipe/orinoco-red-beans-and-rice-517956 (may not work)