Name: Red beans and rice
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 rindless bacon slices (130g), chopped coarsely; 1 brown onion (150g), chopped finely; 1 red capsicum (150g), chopped finely; 2 clove garlic, crushed; 1 tablespoon tomato paste; 1 tablespoon red wine vinegar; 1 teaspoon smoked paprika; 2 cup (400g) white long-grain rice; 1 dried bay leaf; 1 cup (250ml) chicken stock; 2 1/4 cup (560ml) water; 410 gram canned kidney beans, drained, rinsed; 1/2 cup (80g) corn kernels; 1 tablespoon lime juice

Ingredients

2 rindless bacon slices (130g), chopped coarsely

1 brown onion (150g), chopped finely

1 red capsicum (150g), chopped finely

2 clove garlic, crushed

1 tablespoon tomato paste

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

2 cup (400g) white long-grain rice

1 dried bay leaf

1 cup (250ml) chicken stock

2 1/4 cup (560ml) water

410 gram canned kidney beans, drained, rinsed

1/2 cup (80g) corn kernels

1 tablespoon lime juice

Method

1.Cook bacon in heated large frying pan, stirring, until starting to crisp. Add onion, capsicum and garlic; cook, stirring until onion softens.

2.Add paste, vinegar and paprika; cook, stirring, 1 minute. Add rice; cook, stirring, 2 minutes.

3.Add bay leaf, stock, the water and beans; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Add corn; cook, covered, about 5 minutes or until rice is tender. Remove from heat; stand, covered, 5 minutes.

4.Stir in juice; season to taste.

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer.
Note

Woman's Weekly Food

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Ingredients

Method

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