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Rice and Beans

By //  by Candace Sampson 3 Comments

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Every time we travel south I go crazy for the rice and beans they serve. Whether it’s Jamaica, the Dominican Republic, Cuba, or Mexico, rice and beans is a staple in their diet and it’s delicious. Without fail I declare my undying love for rice and beans on my trip and vow to learn how to make it like they do when I get home. Then I forget about it and start serving up potatoes again. Recently though, I came across a recipe in an old Bon Appetit from 2006 for rice and beans and decided to give it a try.

It’s now a staple in our house too. I’ve even started to buy the Costco size of rice — that’s how much we’re going through. I serve it with Jerk Chicken, in a taco salad, as a side for fish or meat and even cold for lunch.

rice and beans

Rice and Beans

3 slices bacon
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 smoked paprika
2 teaspoons salt
4 cups water
1 19oz can red kidney beans, rinsed and drained

Sauté chopped bacon in a 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 a 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. Serves 8.

Pleasantville Note: Don’t feel tied to red kidney beans. Black beans or black-eyed peas would be delicious too!

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Filed Under: Recipes, Sides, Uncategorized Tagged With: beans, Food & Drink, rice, sides, staples

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Coffee with Julie

    May 29, 2013 at 11:47 am

    My stomach is growling reading this! Yum, rice and beans are a favourite of mine when I’m travelling too. Now help a hopeless cook out … do I put the uncooked rice right into the pot with the sauteed meat and vegetables? Or do you cook the rice first?

    Reply
    • Candace

      May 29, 2013 at 7:07 pm

      Hi Julie, Nope, just throw the rice in and stir for a minute then add water and beans 🙂

      Reply
  2. Jenn

    May 29, 2013 at 12:13 pm

    Anything with Bacon is AMAZING! lol! That sounds great! I’ve never tried combining the two. Might be a new fav in our house too!

    Reply

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