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
- 1/4-1/2 teaspoon ground chipotle pepper, (see Note) or cayenne pepper
Description
This Quick Version Of Red Beans And Rice Gets Its Smoky Goodness From Super-lean Canadian Bacon And A Hit Of Ground Chipotle Pepper. It's Delicious As A Leftover But Will Thicken As It Stands. To Keep It Properly Syrupy, Just Thin With A Little Water
Eating Well
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