Cuban-style Red Beans And Rice - Congri Traditional

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 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 (divided 6 to 1) or 7 (14 ounce) cans 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)

Recipe

• 1 cook bacon in a dutch oven over medium heat until crsip.
• 2 remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
• 3 add oil to pan.
• 4 add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
• 5 add garlic; sauté 1 minute or just until garlic begins to brown.
• 6 add tomato paste; cook 1 minute, stirring constantly.
• 7 add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
• 8 place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
• 9 cover, reduce heat and simmer 20 minutes or until rice is tender.
• 10 remove from heat; discard bay leaf.
• 11 stir in remaining can of broth and beans.
• 12 cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
• 13 garnish with green onions, if desired or/and parsley, if desired.