Wednesday, April 14, 2010

Recipe Of The Day: Red Beans & Rice

Everyone knows that its the delicious side dishes that make a meal complete. You can have the best steak milanese in the world but what good is it without some beans and rice on the side. Beans and Rice are a staple food in many homes around the world.
Heck in some nations it is all you may find in the cabinets due to the horrifying famines we are all currently facing (by the way, anytime is always a good time to donate some food to your local food bank.) Over time some of the most amazing dishes have been created out of these two simple ingredients and one of them is Red Beans & Rice.
People have often asked what it was that gave our Red Beans & Rice their deep smokey flavor and I always tell them its the Smoked Paprika.
This dish is a quick fix and will fill you up without any problems.
I usually eat this version alongside some of our golden fried chicken, grilled chicken breasts or with another great dish, Steak Picado.
3 Bacon Slices (diced)
1 cup yellow or red onion (small dice)
¾ cup Red Bell Pepper (diced)
4 Garlic Cloves (minced)
3 cups Long-Grain White Rice
3 Bay Leaves
2 TBS Tomato Paste
1 TBS Ground Cumin
1 tsp Ground Cayenne Pepper
1 TBS Hot Spanish Smoked Paprika (Pimentón de la Vera)
2 tsp Kosher Salt
1 tsp Tonys Creole Seasoning
4 cups Water
1 15- 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, cayenne, Tony’s 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.

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