• Healthy

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1/4 pound bacon, finely chopped
3. 8 garlic cloves, minced
4. 1 small onion, finely chopped
5. 1 small red bell pepper, finely chopped
6. 12 ají dulce chile peppers or 3 Italian frying peppers, seeded and finely chopped
7. 4 scallions, white and light green parts, finely chopped
8. 1 medium leek, white and light green part, finely chopped
9. 1 celery rib with leaves, finely chopped
10. 1 tablespoon chopped cilantro, plus 3 cilantro sprigs
11. 1 tablespoon chopped flat-leaf parsley
12. One 15 1/2-ounce can red kidney beans, drained and rinsed
13. 2 cups long-grain rice, rinsed well and drained
14. 4 cups water
15. Kosher salt

Directions

1. In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes. 
2. Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.