Rice and Beans

Name: Rice and Beans
Ingredients: 2 tablespoons olive oil; 4 slices bacon, diced; 14 cup onion, chopped; 14 cup red pepper, diced; 2 garlic cloves, minced; 2 (15 1/2 ounce) cans red kidney beans; 1 12 ounces sazon goya (or other brand, found in international aisle); water; 6 ounces tomato paste; salt; 1 tablespoon cilantro, chopped; 1 teaspoon oregano, chopped or 12 teaspoon ground oregano; 2 cups cooked rice (your recipe)

13 ingredients

7 steps

Ingredients

2 tablespoons olive oil
4 slices bacon, diced
14 cup onion, chopped
14 cup red pepper, diced
2 garlic cloves, minced
2 (15 1/2 ounce) cans red kidney beans
1 12 ounces sazon goya (or other brand, found in international aisle)
water
6 ounces tomato paste
salt
1 tablespoon cilantro, chopped
1 teaspoon oregano, chopped or 12 teaspoon ground oregano
2 cups cooked rice (your recipe)

Directions

1

In a medium saucepan, saute bacon in olive oil over medium low heat until fat starts to render.
2

Add onions and red pepper; cook 10 minutes, stirring occasionally.
3

Add garlic, cook 3 minutes.
4

Add red kidney beans, sazon, tomato paste, salt to taste and water to cover; stir well to combine.
5

Cover saucepan and cook at least 30 minutes or until beans are done to desired consistency (I like them kind of mushy).
6

During last 5 minutes of cooking add in cilantro and oregano.
7

Serve over rice, or along side.