Start with rendered bacon fat

Chop bacon and sauté in a heavy 4-quart saucepan over medium-high heat until brown and the fat renders, about 5 minutes. This creates your flavorful cooking base.

Build your aromatic base

Add chopped onion, red bell pepper, and minced garlic to the bacon fat. Sauté until the onion turns golden, about 5 minutes, to develop deep flavor.

Toast the rice and spices

Stir in the rice until coated with fat, about 1 minute. Then add bay leaves, tomato paste, cumin, hot Spanish smoked paprika, and salt to build complexity.

Combine and bring to boil

Add 4 cups of water and rinsed kidney beans. Bring everything to a boil, then reduce heat to medium-low, cover, and simmer until rice is tender and liquid absorbs, about 18 minutes.

Rest and fluff before serving

Remove from heat and let the covered pot stand for 10 minutes. Fluff the rice with a fork, remove bay leaves, and transfer to a serving bowl.

Make it vegetarian

Skip the bacon entirely and use vegetable oil or butter to sauté your onions, peppers, and garlic. The spices and beans still deliver full, satisfying flavor.

“This red beans and rice recipe contains bacon, but you can easily omit if you want to make it vegetarian.”