Prep 15 mins
Cook 25 mins
Great for Mardi Gras entertaining - got it from 2/18/06 Post Dispatch
- 4 slices bacon, diced
- 1 large onion, diced
- 1 garlic clove, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon Tabasco sauce
- 1⁄2 teaspoon salt
- 1 small red bell pepper, seeded and diced
- 1 small yellow bell pepper, seeded and diced
- 2 (15 ounce) cans red beans, drained and rinsed
- 1⁄4 cup sliced green onion
- Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
- Add onion and garlic to skillet. Cook until softened, about 5 minutes, stirring frequently.
- Stir in rice; cook 2 minutes, stirring constantly.
- Add broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.
- Add red and yellow bell peppers, red beans and bacon. Cover; cook 5 minutes longer or until rice is tender.
- Stir in green onions and serve.
This was easy, filling, and tasted good. I omitted the bacon (counting fat and calories!) I did not put the rice into the mix, just served the dish on top of rice. I had veg broth so I used it instead of chix broth. Omitted the salt, but used some herbs and spices in its place. Used cooked dry beans instead of cannd.
Extremely flavorful and delicious! The hot sauce adds just the right amount of heat, not overwhelming at all. I used Frank's Red Hot as I didn't have any Tabasco on hand. We had this with creole seasoned chicken breast, but it could stand quite well on it's own as a meal. Excellent find!! Will be making again and again, thanks for sharing.