Cuban Black Beans and Rice

I love Cuban rice and beans, and it makes a yummy side dish to many Latin inspired meals. I
sometimes add one seeded and diced jalapeño pepper to give this dish a little extra kick.

Cuban Black Beans and Rice

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Ingredients

• 4 slices bacon chopped
• 1 medium onion chopped
• 6 cloves garlic minced
• 1 medium bell pepper diced
• 1 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 cups long grain white rice uncooked
• 2 15.5 oz cans black beans including liquid
• 1 tablespoon red wine vinegar
• 2 cups chicken stock
• Optional garnish chopped cilantro or sliced green onions

Instructions

• In a large skillet over medium heat, cook bacon until it begins to brown.
• Add onion, garlic and bell pepper. Cook until onions are translucent, about 10 minutes.
• Add salt, bay leaf, cumin, oregano and rice. Stir to combine and cook until fragrant, about 2 minutes.
• Add beans, vinegar and chicken stock. Bring to a boil, then reduce to simmer. Cover and cook for 45 minutes.
• Turn off heat and let rest in the covered skillet for 10 minutes. Garnish with cilantro or green onions (optional).