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

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

bacon, yellow onion, red bell pepper, garlic, tomato paste, red wine vinegar, paprika, rice, bay leaf, chicken stock, water, kidney beans, corn kernels, lime juice

Taken from www.foodrepublic.com/recipes/back-to-basics-red-beans-and-rice-recipe/ (may not work)