Smoky Bacon and Rice with Kidney Beans
Smoky Bacon and Rice with Kidney Beans
Ingredients
For the Smoky Rice
- 6 thick-cut bacon, diced
- 1 yellow onion, medium, chopped
- 1 bell pepper, medium, red or green, chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth, low-sodium
- 1 can kidney beans, 15-ounce, drained and rinsed
- 1 can diced tomatoes, 14.5-ounce, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large Dutch oven or deep skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pot.
⏱️ 8 min
- 2
Add the chopped onion and bell pepper to the reserved bacon fat. Sauté over medium heat for 5-7 minutes, or until softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed long-grain white rice, smoked paprika, ground cumin, cayenne pepper, kosher salt, and black pepper to the pot. Stir well to coat the rice and toast for 2-3 minutes.
⏱️ 3 min
- 5
Pour in the chicken broth, add the drained and rinsed kidney beans, and the undrained diced tomatoes. Bring the mixture to a boil, stirring occasionally.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 7
Remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the rice to steam further and become fluffy.
⏱️ 5 min
- 8
Uncover, fluff the rice gently with a fork, then stir in the cooked crispy bacon and chopped fresh cilantro. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Bacon and Rice with Kidney Beans
Ingredients
For the Smoky Rice
- 6 thick-cut bacon, diced
- 1 yellow onion, medium, chopped
- 1 bell pepper, medium, red or green, chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth, low-sodium
- 1 can kidney beans, 15-ounce, drained and rinsed
- 1 can diced tomatoes, 14.5-ounce, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large Dutch oven or deep skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pot.
⏱️ 8 min - 2
Add the chopped onion and bell pepper to the reserved bacon fat. Sauté over medium heat for 5-7 minutes, or until softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed long-grain white rice, smoked paprika, ground cumin, cayenne pepper, kosher salt, and black pepper to the pot. Stir well to coat the rice and toast for 2-3 minutes.
⏱️ 3 min - 5
Pour in the chicken broth, add the drained and rinsed kidney beans, and the undrained diced tomatoes. Bring the mixture to a boil, stirring occasionally.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 7
Remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the rice to steam further and become fluffy.
⏱️ 5 min - 8
Uncover, fluff the rice gently with a fork, then stir in the cooked crispy bacon and chopped fresh cilantro. Serve hot.
⏱️ 1 min