Cuban-Style Red Beans And Rice - Congri Traditional - cooking recipe

Ingredients

8 slices bacon (optional)
2 tablespoons olive oil
2 cups chopped onions
1 1/2 cups chopped green bell peppers (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 bay leaf
7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
3 (16 ounce) cans red beans, rinsed and drained
sliced green onion (optional)
chopped fresh fine parsley (optional)

Preparation

Cook bacon in a Dutch oven over medium heat until crsip.
Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
Add oil to pan.
Add onion and bell pepper; saute over medium-high heat 4 minutes or until onion is tender.
Add garlic; saute 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.
Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and 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 frquently, but carefully.
Garnish with green onions, if desired or/and parsley, if desired.