Red Beans and Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 cup chopped onion
- 4 cups water
- 2 teaspoons salt
- 3 bay leaves
- 4 garlic cloves, minced
- Carbohydrate 86 g(29%)
- Cholesterol 7 mg(2%)
- Fat 6 g(9%)
- Fiber 8 g(33%)
- Protein 15 g(31%)
- Saturated Fat 2 g(9%)
- Sodium 940 mg(39%)
- Calories 467
Preparation Sauté 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; sauté 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.
Preparation Sauté 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; sauté 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.
