Baked Kidney Beans and Rice
(Riz et Pois Rouges)
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling water
Cook and stir onion, garlic and green pepper in oil until tender.
Mix onion mixture and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes.
Stir before serving.