This is an easy version of Red Beans & Rice that goes well with a number of main dishes like ribs, chicken and even steak. Make it as hot as you’d like. The chimayo controls the heat.
2 cups long-grain uncooked rice (basmati or other variety)
1 14oz. can chicken broth
1 14oz. can stewed tomatoes (plain)
1 14oz. can red beans, drained and rinsed
1/4 lb. bacon
2 medium Spanish or white onions – coarse chopped
4 cloves garlic, mashed
1 tbs. new-mex hot chimayo powder
1 tsp. mexican oregano
1 tsp. ground cumin from toasted seed
1/2 tbs. salt (go easy on the salt)
Saute the onions and bacon in a large skillet until slightly browned. You may want to start the bacon first.
Place in a 5-quart cast-iron dutch oven on medium heat.
Add broth and stewed tomatoes. Crush the tomatoes on the bottom of the pot with a masher. Add spices and simmer for 15 minutes, covered.
Add beans and simmer for 5 minutes.
Add dry rice and cover. Stir once and reduce heat to absolute minimum. Cook for 15 minutes more. Fluff and serve with Tabasco on the side.