Red Beans and Rice

Ingredients

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

Equipment

• bowl
• sauce pan

Directions

1. Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes.
2. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes.
3. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt.
4. 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.
5. Remove from heat; let stand covered 10 minutes. Fluff rice with fork.
6. Remove bay leaves.
7. Transfer rice to bowl and serve.