Yield
10 servings (serving size: about 1 1/3 cups)

This favorite Cuban recipe blends red beans and rice with a classic Latin sofrito—pork fat, tomato paste, onion, garlic, bell pepper, herbs, and spices—giving this dish complexity. Prepare it the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave the next day. Serve with Black Pepper Corn Bread.

How to Make It

Step 1

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.

Step 2

Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.

Ratings & Reviews

JaneneRenee's Review

Heidelind1
March 07, 2015
N/A

Heidelind1's Review

NCYankee
March 13, 2014
Wow! This is soo good! So much for my old red beans and rice recipe (which I was very proud of). This is unbelievably good! I love the bacon taste. So good!

Lisajane's Review

GayleR
February 13, 2011
I needed to use up some tomato paste and chose this recipe. What a treat! I don't eat meat so I used Morning Star fake bacon. It turned out great. You could even omit the bacon entirely if you wanted to. I served it with some cast iron skillet cornbread and the whole family gave it two thumbs up.

NCYankee's Review

JaneneRenee
April 04, 2009
My kids loved it! Flavorful without being spicy. We used brown rice which takes longer to cook but adds depth to the dish.

GayleR's Review

Lisajane
March 01, 2009
This was a nice basic beans and rice recipe. It sure makes a lot! I omitted the garlic, used all the bacon drippings instead of adding olive oil, and substituted celery for the green pepper.