Cuban-Style Red Beans and Rice

Ingredients

• 8 slices bacon 
• 1  bay leaf 
• 0.5 teaspoon pepper black
• 48 ounce beans red rinsed drained canned
• 42 ounce less-sodium chicken broth fat-free divided canned
• 4  garlic cloves minced
• 1.5 cups bell pepper green chopped ( 1 medium)
• 1.5 teaspoons ground cumin 
• 1 teaspoon olive oil 
• 1.5 cups onion chopped
• 1.5 teaspoons oregano dried
• 2 cups rice long-grain uncooked
• 1 teaspoon salt 
• 2 tablespoons tomato paste 
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside.
3. Add oil to pan.
4. Add onion and bell pepper; saut over medium-high heat 4 minutes or until onion is tender.
5. Add garlic; saut 1 minute or just until garlic begins to brown.
6. Add tomato paste; cook 1 minute, stirring constantly.
7. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
8. Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.
9. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently.
10. Garnish with green onions, if desired.