Eat Smart Recipe - Red Beans and Rice

INGREDIENTS

  • 3 T olive oil
  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 3 cups uncooked brown rice
  • 3 bay leaves
  • 2 T tomato paste
  • 1 T ground cumin
  • 1 T hot Spanish smoked paprika (Pimentón de la Vera)
  • 2 tsp salt
  • 4 cups water
  • 1 (15-15 ½ – oz.) can kidney beans, rinsed, drained

DIRECTIONS

  1. Sauté onion, red bell pepper, and garlic in a heavy 4-quart saucepan over medium-high heat. Sauté until onion is golden, about 5 minutes.
  2. Add rice and stir until coated, about 1 minute.
  3. 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.
  4. Fluff rice with fork. Remove bay leaves.
  5. Transfer rice to bowl and serve.