RECETAS Y COCINA

Ingredients

• 2 cups long grain rice
• 1/2 cup dried red kidney beans
• 3 cups water kidney beans was boiled in
• 1/4 lb salt pork or bacon
• 2 chicken bouillon cubes (maggi)
• 1 1/2 tsp salt
• 6-8 whole cloves
• 1/4 tsp ground black pepper
• 1/2 cup finely diced white onion
• 1/4 cup vegetable oil
• 1 whole habanero or scotch bonnet pepper (optional)
• 3 cloves garlic, peeled and crushed

Preparation

Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not over cook. Strain beans and put bean water aside.

Saute salt pork or bacon, spices, and beans in oil, until beans are crispy.

Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling.

Add rice, bouillion cubes, and hot pepper to boiling liquid.

Once water has evaporated, remove whole pepper and mix in 1 tbsp of butter.

Cover pot tightly and continue cooking on low heat (approx. 20 minutes) until done.

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Presentation

An excellent companion for any main dish.

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