Jagacinda

Ingredients

• 1 medium Onion
• 3 cups rice
• 1 pound cooked or canned lima or kidney beans
• salt
• pepper
• paprika
• 2 bay leaves
• Fresh parsley
• 4 tablespoons oil

Directions

1. Cut up onions in a 2-quart pan, and simmer in oil until golden brown.
2. Add 6 cups of water to onions, and season to taste with salt, pepper, and paprika. Add bay leaves and parsley.
3. Bring to a boil and add 3 cups of rice. Lower heat, add beans of choice, cover pan, and simmer for 25 minutes, or until water is absorbed and rice is cooked.
4. Turn off stove and let stand. Serve with Chicken, chouriço, or other meats.