Lunch: Red Beans and Rice - Habichuela

A hearty side dish or flavorful entree.

Ingredients

2 tablespoons olive oil, divided
1 strip bacon, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1/2 cup acorn squash, chopped
1 tablespoon tomato paste
1 large chicken bouillon cube, crumbled
2 1/2 cups water, divided
1 (15 oz) can red beans, drained
1/4 cup fresh cilantro, chopped, for garnish
1 teaspoon kosher salt
1 cup medium-grain rice

Instructions

In a medium saucepan over medium heat, add 1 tablespoon of oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and 1/2 cup water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.

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