The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from latienda.com.

INGREDIENTS

3 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
3 cups long-grain white rice
3 bay leaves
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
2 teaspoons salt
4 cups water
1 15- to 151/2-ounce can kidney beans, rinsed, drained

PREPARATION

Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.

Makes 8 servings.

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