Cuban-Style Red Beans and Rice - Congri Traditional

Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 8  slices bacon (optional)
• 2  tablespoons olive oil
• 2  cups  chopped onions
• 1 1⁄2 cups  chopped green bell peppers (about 1 medium)
• 4  garlic cloves, minced
• 2  tablespoons tomato paste
• 2  cups  uncooked long-grain rice
• 1 1⁄2 teaspoons dried oregano
• 1 1⁄2 teaspoons cumin
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  bay leaf
• 7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or 7 (14 ounce) cans  low sodium vegetable broth (divided 6 to 1)
• 3 (16 ounce) cans  red beans, rinsed and drained
•  sliced green onion (optional)
•  chopped fresh fine parsley (optional)

Directions

1. Cook bacon in a Dutch oven over medium heat until crsip.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
3. Add oil to pan.
4. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
5. Add garlic; sauté 1 minute or just until garlic begins to brown.
6. Add tomato paste; cook 1 minute, stirring constantly.
7. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
8. Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
9. Cover, reduce heat and simmer 20 minutes or until rice is tender.
10. Remove from heat; discard bay leaf.
11. Stir in remaining can of broth and beans.
12. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
13. Garnish with green onions, if desired or/and parsley, if desired.