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Old 02-04-2013, 11:03 AM   #22
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Formerly: d*****
Join Date: Oct 2008
Location: Orchard Park, WNY
Posts: 9,839
My Mood:

• 3 bacon slices, chopped
• 1 cup chopped onion
• 3/4 cup chopped red bell pepper
• 4 garlic cloves, minced
• 3 cups long-grain white rice
• 3 bay leaves
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
• 2 teaspoons salt
• 4 cups water
• 1 15- to 151/2-ounce can kidney beans, rinsed, drained

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.


This is the recipe I have on my hard drive, but I change so much. I don't use bacon. I use brown basmati rice. I don't use spicy smoked paprika, I just use mild smoked. Instead of water and tomato paste I use a can of whole tomatoes and stock. And lastly, I don't use kidneys, I use Westbrae red beans. I should probably rewrite it.
I run the Frontier Wholesale co-op in February, May, August & November

Last edited by danielle; 02-04-2013 at 11:11 AM.
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