Red Beans and Rice

This is an easy version of Red Beans & Rice that goes well with a number of main dishes like ribs, chicken and even steak. Make it as hot as you’d like. The chimayo controls the heat.

Ingredients:

2 cups long-grain uncooked rice (basmati or other variety) 1 14oz. can chicken broth 1 14oz. can stewed tomatoes (plain) 1 14oz. can red beans, drained and rinsed 1/4 lb. bacon 2 medium Spanish or white onions – coarse chopped 4 cloves garlic, mashed 1 tbs. new-mex hot chimayo powder 1 tsp. mexican oregano 1 tsp. ground cumin from toasted seed 1/2 tbs. salt (go easy on the salt) Preparation:

Saute the onions and bacon in a large skillet until slightly browned. You may want to start the bacon first. Place in a 5-quart cast-iron dutch oven on medium heat.

Add broth and stewed tomatoes. Crush the tomatoes on the bottom of the pot with a masher. Add spices and simmer for 15 minutes, covered.

Add beans and simmer for 5 minutes.

Add dry rice and cover. Stir once and reduce heat to absolute minimum. Cook for 15 minutes more. Fluff and serve with Tabasco on the side.

Serves 6-8.