• 2 cups of rice
  • 1/2 cup of dried red kidney beans
  • 3 cups of the cooking water from cooking the beans
  • 1/4 pound of bacon
  • 1 green chili
  • salt and pepper
  • 1 spoonful of oil for each cup of rice 


  • Boil the red beans until cooked, adjusting the temperature as needed so as not to overcook. Once done, remove them from the water and preserve three cups of cooking water. 

  • Meanwhile, fry the bacon. Add the cooked red beans, salt and pepper. Sauté well/bien sauté. 

  • Add the cooking water from the beans and let the dish boil. When boiling, pour in rice and adjust seasoning. When the water has evaporated completely, add a tablespoon of margarine to finish cooking, stewing over low heat. 

  • Decorate the dish with a blue and red flag!


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