Red Beans And Rice
By Chef Tom Fraker

Ingredients

4 slices Smoked Bacon
1 tablespoon Unsalted Butter
1 1/2 Melissa's Perfect Sweet Onion -- diced
1 Red Bell Pepper -- diced
1 Green Bell Pepper -- diced
2 stalks Celery -- diced
2 cloves Melissa's Peeled Garlic -- minced
1 Fresh Jalapeno Pepper -- diced
2 packages Melissa's Steamed Red Kidney Beans
3 Bay Leaves
as needed Chicken Broth
to taste Melissa's Organic Chile Seasoning Grinder
For The Rice
1 tablespoon Bacon Grease
1 tablespoon Unsalted Butter
1/2 Melissa's Perfect Sweet Onion -- diced small
2 cloves Melissa's Peeled Garlic -- minced
1 1/2 cups Long Grain Rice
3 cups Chicken Broth
to taste Melissa's Organic Chile Seasoning Grinder
to taste Kosher Salt and Freshly Ground Pepper

Directions

Fry the bacon in a pan until crisp. Drain on paper towels and reserve the bacon grease.

In a large pot, heat 2 tablespoons of the reserved bacon grease and melt 1 tablespoon of butter. Add the onion, red and green bell peppers, celery, garlic and jalapeno pepper and cook for 5 minutes, stirring often. Next, crumble the bacon and add to the pot. Add the beans, bay leaves and enough broth to cover and season with the chile grinder. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

While the beans are simmering, make the rice.

In a medium size pot, heat 1 tablespoon of the reserved bacon grease and melt the butter. Add the onion, garlic and rice and sauté for 5 minutes, stirring constantly. Add the chicken broth and season with the chile grinder and salt and pepper. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until rice is just tender.

To serve, place rice in individual serving bowls and top with the red beans.

Notes
If you would like to heat it up even more, add some sliced fresh serrano chile the rice mixture with the jalapeno peppers.