Red Beans and Rice - Habichuela

• 1 tablespoon olive oil
• 1 strip bacon, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped acorn squash
• 1 tablespoon tomato paste
• 1 large chicken bouillon cube, crumbled
• 1/2 cup water
• 1 (15-ounce) can red beans, drained
• White rice, recipe follows
• 1/4 cup chopped fresh cilantro leaves, for garnish
• 2 cups water
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 cup medium-grain rice

1. In a medium saucepan over medium heat, add the oil and bacon.
2. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water.
3. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes.
4. Add the beans and simmer for another 10 minutes.
5. Serve over white rice, garnished with cilantro.
6. White Rice:
7. In a medium pot, bring the water to a boil over high heat and add the oil and salt.
8. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes.
9. Lower the heat for the last 5 minutes.
10. The rice should be soft and fluffy.

olive oil, bacon, onion, garlic, green bell pepper, acorn squash, tomato paste, chicken bouillon cube, water, red beans, white rice, fresh cilantro, water, olive oil, kosher salt, rice

Taken from www.foodnetwork.com/recipes/red-beans-and-rice-habichuela-recipe.html (may not work)