Cuban-Style Red Beans and Rice - Congri Traditional

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 or 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. 1

   Cook bacon in a Dutch oven over medium heat until crsip.

2. 2

   Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.

3. 3

   Add oil to pan.

4. 4

   Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.

5. 5

   Add garlic; sauté 1 minute or just until garlic begins to brown.

6. 6

   Add tomato paste; cook 1 minute, stirring constantly.

7. 7

   Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.

8. 8

   Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.

9. 9

   Cover, reduce heat and simmer 20 minutes or until rice is tender.

10. 10

    Remove from heat; discard bay leaf.

11. 11

    Stir in remaining can of broth and beans.

12. 12

    Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.

13. 13

    Garnish with green onions, if desired or/and parsley, if desired.