Cuban-Style Red Beans and Rice

Ingredients

• Salt
• Black pepper
• Garlic
• Water
• Green onions
• Pepper
• Bell pepper
• Onion
• Green onion
• Tomato paste
• Cumin
• Bay leaf
• Oregano
• Bacon
• Onions

Directions

1. Set a Dutch oven over medium heat and cook the bacon until it is crisp. Lift the bacon out of the pan, leaving 1 tablespoon of the drippings behind. Crumble the bacon and keep it nearby. Pour the oil into the pan, then add the onion and bell pepper. Cook over medium-high heat for 4 minutes, or until the onion has softened. Stir in the garlic and cook for 1 minute, just until it starts to take on a little color. Add the tomato paste and cook for 1 minute, stirring the whole time. Mix in the rice, oregano, cumin, salt, and black pepper, and cook for 2 minutes, stirring constantly.
2. Return the crumbled bacon to the pan and add the bay leaf, water, and 2 cans of broth. Bring the mixture to a boil, then cover the pot, lower the heat, and simmer for 20 minutes, or until the rice is tender. Take the pot off the heat and remove the bay leaf. Stir in the remaining can of broth and the beans. Cook over low heat for 5 minutes, stirring often, until everything is warmed through. Garnish with green onions, if desired.