Black Beans and Rice with Bacon

Ingredients

• 4 ounces bacon (about 4 slices), sliced thinly
• 1 medium yellow onion, chopped (about 1 cup)
• 1 red bell pepper, stemmed, seeded, chopped (about 1 cup)
• 1 Serrano pepper, stemmed seeded, chopped (we leave out when we don't want spice)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 1 cup brown rice (original recipe calls for white, which would shorten cooking time)
• 1 (15-ounce) can black beans, drained
• 2 cups homemade or store-bought low-sodium chicken stock
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 scallions, green parts only, thinly sliced

Directions

Cook bacon however you like. I put it in the oven at 375, on wire mesh cooling rack on a sheet pan to allow it to drain, rotating the pan every 5 minutes or so for about 15 min total (but it will depend on how thick the bacon is).

Add onion, red bell pepper, and serrano, and cook until onion is soft and starting to take on some color, about 5 minutes. Add garlic, cumin, oregano, 1/2 teaspoon salt, and few cracks of black pepper. Stir until fragrant, about 30 seconds. Stir in rice and cook until most of the grains turn chalky, 1 to 2 minutes.

Add black beans, chicken broth, apple cider vinegar, and Worcestershire sauce and stir well. Bring to a boil, and then reduce heat to low. Cover the pot and cook until the rice is completely cooked, stirring after halfway, about 45 minutes total (if white rice, about 20 minutes total). Mix in cooked bacon and garnish with sliced green scallions.

From https://www.seriouseats.com/recipes/2013/12/black-beans-rice-bacon-recipe.html