Red Beans And Rice

• 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 (Pimenton de la Vera)
• 2 teaspoons salt
• 4 cups water
• 1 15- to 151/2-ounce can kidney beans, rinsed, drained

1. 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, red bell 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.

bacon, onion, red bell pepper, garlic, longgrain white rice, bay leaves, tomato paste, ground cumin, paprika, salt, water, kidney beans

Taken from www.epicurious.com/recipes/food/views/red-beans-and-rice-234813 (may not work)