Cuban-Style Red Beans and Rice - Congri Traditional

• slices bacon (optional)↗8
• olive oil↗2 tablespoons
• chopped onions2 cups
• chopped green bell peppers (about 1 medium)1 1⁄2 cups
• garlic cloves, minced↗4
• tomato paste↗2 tablespoons
• uncooked long-grain rice↗2 cups
• dried oregano↗1 1⁄2 teaspoons
• cumin↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• bay leaf↗1
• (14 ounce) cans low sodium chicken broth (divided 6 to 1) or (14 ounce) cans low sodium vegetable broth (divided 6 to 1)↗7
• (16 ounce) cans red beans, rinsed and drained↗3
• sliced green onion (optional)
• chopped fresh fine parsley (optional)

Step-by-step instructions

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.