Cuban Shrimp in Creole Sauce

You need

• 2 cans (15 oz) small red beans, drained, liquid saved (or 1 cup dry, cooked)
• 1½ cups long-grain white rice, rinsed
• 3 strips bacon, chopped (optional)
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 2½ cups liquid: the bean liquid plus water
• 1 tsp salt

How to make it

1. Sofrito. Fry the bacon in a heavy pot until crisp. Add the oil, onion and pepper and cook 6 minutes. Add the garlic, cumin and oregano for 1 minute.
2. Fry the beans. Add the beans and fry them in the sofrito for 3 minutes, so the rice picks up their color.
3. Add rice and liquid. Stir in the rice, the liquid, bay leaf and salt and bring to a boil.
4. Cook low and rest. Cover tightly and cook on the lowest heat for 20 minutes. Turn off the heat, rest 10 minutes covered, and fluff with a fork.