INGREDIENTS:

  • 2 slices bacon (chopped coarsely)
  • 1 yellow onion (medium-size, chopped finely)
  • 1 red bell pepper (small, chopped finely)
  • 2 clove garlic (crushed)
  • 1 Tbsp tomato paste (or tomato sauce)
  • 1 Tbsp vinegar
  • 1 tsp paprika (smoked paprika if available)
  • 2 c rice (long grain)
  • 1 c chicken broth (or vegetable)
  • 1 bay leaf (dried, but this item can be optional)
  • 2 1⁄4 c water
  • 1 can kidney beans (13 oz. drained & rinsed)
  • 1⁄2 c corn kernels (fresh, canned, or frozen)
  • 1 Tbsp lime juice

DIRECTIONS:

  1. Cook bacon in heated large frying pan, stirring, until starting to crisp. Add onion, bell pepper and garlic; cook, stirring until onion softens
  2. Add tomato paste, vinegar and paprika; cook, stirring, 1 minute. Add rice; cook, stirring, 2 minutes.
  3. Add bay leaf, stock, water and beans.
  4. Bring to a boil, then immediately reduce heat so it’s at a low simmer, covered, for 20 minutes.
  5. Add corn. Cook, covered, about 5 minutes or until rice is tender.
  6. Remove from heat and let it stand, covered, 5 minutes. Stir in juice; season to taste (with salt and pepper).

 

Recipe courtesy of Food For People