Ingredients

The following ingredients have 9 Servings
  • 6 slices bacon (chopped)
  • 1 medium onion (finely chopped, about 1 cup)
  • 6 cloves garlic (finely minced)
  • 1 medium green pepper (seeded and finely chopped, about 3/4 cup)
  • 1 tsp salt
  • 2 1/2 tsp Better than Bouillon (or chicken bouillon powder)
  • 2 bay leaves
  • 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 cups long grain white rice (uncooked)
  • 2 cans black beans (with liquids, (15.5 oz each can))
  • 1 TB red wine vinegar
  • 1 2/3 cups water
  • Optional garnish: chopped cilantro or sliced green onions

Instruction

  • Place chopped bacon in a large heavy pan with a tight fitting lid. Stir over medium high heat until bacon is nicely browned, about 6 minutes.
  • Add onion, garlic, green pepper, and salt to the pan and stir until onions are translucent, about 5 minutes.
  • Add chicken bouillon, bay leaves, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans with their liquids, red wine vinegar, and water. Mix to combine. Bring to a boil, watching carefully; once it boils, immediately reduce to a simmer. Cover tightly and continue to simmer for 45 minutes. Do not peek.
  • Keeping pot covered, let it rest off heat another 10 minutes. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.