Recipe

Lunch

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Bacon Slices
, diced
Arborio Rice
Tomatoes
, diced
Allspice
, ground
Canned Red Kidney Beans
, drained and rinsed
Water
Salt & Black Pepper
Bay Leaves
Fresh Thyme

Red Beans and Rice

Total time: 40 min
Servings: 2
Equipment: Stove
  • 1/4 c. Bacon Slices, diced
  • 1/2 c. Arborio Rice
  • 1/2 c. Tomatoes, diced
  • 3/2 tsp. Allspice, ground
  • 15 oz. Canned Red Kidney Beans, drained and rinsed
  • 1 c. Water
  • 1/8 tsp. Salt & Black Pepper
  • 1 Bay Leaves
  • 1/2 oz. Fresh Thyme
  • In a large pot with a tight-fitting lid over medium-heat, cook the bacon for about 5 minutes, or until browned. Add the rice, tomato, and allspice and cook for another 2–3 minutes.
  • Add the beans and water and bring to a boil. Drop on the bay leaf and thyme, reduce the heat to low, cover, and simmer the rice for 17 minutes.
  • Remove from the heat and let it sit, with the lid on, for another 5 minutes.
  • Fluff the rice with a fork, season it with salt and pepper, and serve.