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Ingredients

• 4 1/3 cups water, divided
• 1 1/2 cups brown basmati rice
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 15-ounce cans red kidney beans or pink beans, rinsed
• 6 ounces sliced Canadian bacon, chopped
• 1/2 cup chopped celery plus 1 tablespoon finely chopped celery leaves
• 1/2 cup diced green bell pepper
• 1/4-1 teaspoon ground chipotle pepper (see Note) or cayenne pepper

Description

Louisiana Red Beans & Rice - The Huffington Post

Kitchen Daily