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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from . Ingredients:
3 bacon slices, chopped |
1 cup chopped onion |
3/4 cup chopped red bell pepper |
4 garlic cloves, minced |
3 cups long-grain white rice |
3 bay leaves |
2 tablespoons tomato paste |
1 tablespoon ground cumin |
1 tablespoon hot spanish smoked paprika (pimentón de la vera) |
2 teaspoons salt |
4 cups water |
1 15- to 151/2-ounce can kidney beans, rinsed, drained |
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. 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, 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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