Stovetop Kidney Beans & Rice with Smoky Bacon
Ingredients
- 4 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cans (15 oz each)kidney beans
- 1½ cupschicken broth
- 1 cuplong-grain white rice
- 1 can (14.5 oz)diced tomatoes
- 1 wholebay leaf
- ½ teaspoonpaprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 teaspoonhot sauce (optional, for finishing)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large pot over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- 02
In the same pot, add the chopped onion and cook in the bacon fat until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 03
Drain and rinse the kidney beans, then add them to the pot along with the chicken broth, rice, diced tomatoes (with juice), bay leaf, paprika, salt, and black pepper. Stir well.
- 04
Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, until the rice is tender and liquid is mostly absorbed.
- 05
Stir in the cooked bacon. Taste and adjust seasoning. Drizzle with hot sauce if desired, then serve hot.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper with the paprika. For deeper flavor, swap smoked paprika for regular. A squeeze of lime juice at the end brightens the whole dish.
Make this a day ahead and rewarm gently on the stovetop with a splash of broth — the flavors meld even better overnight.