Red Beans and Rice - Habichuela | Paula Deen

Ingredients

• 2 tablespoons Olive oil, divided
• 1 strip bacon, sliced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup green bell pepper, chopped
• 1/2 cup acorn squash, chopped
• 1 tablespoon tomato paste
• 1 large chicken bouillon cube, crumbled
• 2 1/2 cups water, divided
• 1 (15 oz) can red beans, drained
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 teaspoon Kosher salt
• 1 cup medium-grain rice