Ingredients

• 1 tablespoon olive oil
• 1 strip bacon, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped acorn squash
• 1 tablespoon tomato paste
• 1 large chicken bouillon cube, crumbled
• 1/2 cup water
• One 15-ounce can red beans, drained
• White Rice, recipe follows
• 1/4 cup chopped fresh cilantro leaves, for garnish
• 2 cups water
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 cup medium-grain rice

Instructions

1. In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and 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.
2. In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.