Red Beans and Rice: New Orleans Favorite

This dish is actually reported to being Lous Armstrong's favorite dish. It's incredibly easy to make and is also very cheap and filling. I enjoy eating it on colder nights in the fall and winter.

To make this dish you will need a 16 oz can of chicken stock, one 8 oz can of red beans, one cup of rice, two jalapenos diced (including seeds) one large yellow onion diced, and about six slices of bacon cut into one inch sections.

This process is really similar to making risotto if you have ever done that before. Start rendering the bacon with the onions and jalapenos. Cook until the onions are transluscent and add the uncooked rice. Stir the rice in the bacon grease browning it and then add the can of red beans. Stir until all the liquid is disolved. Add the chicken stock about half a cup at a time stirring each time to let the rice absorb the liquid before adding more. When the rice is finished cooking the dish is done.

Note: I ususally cook this over high heat. It doesn't take very long. The only thing to worry about is sticking.

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