Ingredients:
• 3 slices thick-cut bacon, chopped
• 1 green bell pepper, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 1 can (15 ounces) canned black beans, (do not drain the liquid)
• 1 cup vegetable stock
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt, pepper to taste
Directions:
• In a Dutch oven, add bacon and fry until fully cooked and crispy, about 6 minutes.
• Transfer the bacon to a paper towel-lined plate to drain. Set aside.
• Add green peppers and onions to the Dutch oven. Sauté for about 3 minutes. Add garlic and cook for 30 seconds.
• Add rice, black beans with the liquid from the can, vegetable stock, cumin, oregano, bay leaf, salt, and pepper.
• Cover, reduce heat to simmer, and cook for 30 minutes.
• Remove the lid and give it a big stir.
• Cook for another 5-10 minutes until the rice is fluffy and cooked.
• Remove from heat but keep the lid on for another 5-10 minutes.
• Fluff with a fork then stir in the bacon. Serve!
