Back To Basics: Red Beans And Rice

Name: Back To Basics: Red Beans And Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 slice rindless bacon; 4 servings canned kidney beans; 4 servings chicken stock; 4 servings corn kernels; 1 leave dried bay; 4 servings garlic; 4 servings lime juice; 1 small red bell pepper; 4 servings red wine vinegar; 4 servings smoked paprika; 4 servings tomato paste; 4 servings water; 4 servings white long-grain rice; 1 medium yellow onion

Back To Basics: Red Beans And Rice is a gluten free and dairy free main course. One portion of this dish contains approximately 19g of protein, 6g of fat, and a total of 445 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up wine vinegar, garlic, bay leaf, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert.

Instructions

Cook bacon in heated large frying pan, stirring, until starting to crisp.

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Bacon

Equipment you will use

Frying Pan

Add onion, bell pepper and garlic; cook, stirring until onion softens.

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Bell Pepper

Garlic

Onion

Add paste, vinegar and paprika; cook, stirring, 1 minute.

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Paprika

Vinegar

Add rice; cook, stirring, 2 minutes.

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Rice

Add bay leaf, stock, the water and beans; bring to the boil. Reduce heat; simmer, covered, 20 minutes.

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Bay Leaves

Beans

Stock

Water

Add corn; cook, covered, about 5 minutes or until rice is tender.

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Corn

Rice

Remove from heat; stand, covered, 5 minutes. Stir in juice; season to taste.Try out these Mexican recipes on Food Republic:Rick Bayless' Mexican Chicken Salad With Guacamole And Fresh Romaine Recipe

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Guacamole