Spanish Rice and Beans with Bacon

Ingredients

• 1/2 pound bacon, cut into small pieces
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon oregano
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1 can black beans, drained and rinsed
• 3/4 cup frozen corn
• 1/2 cup diced tomatoes
• Salt and pepper, to taste

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
2. Add garlic, onion, bell pepper, and jalapeno to the pan. Cook until vegetables are softened, about 5 minutes.
3. Stir in cumin, smoked paprika, chili powder, and oregano. Cook for another minute.
4. Add rice and cook for about 2 minutes, stirring to combine.
5. Add chicken broth and bring to a boil. Reduce heat to low, cover and cook for 15 minutes.
6. Stir in bacon, beans, corn, and tomatoes. Cover and cook for an additional 10 minutes or until rice is cooked through.
7. Season with salt and pepper, to taste.
8. Serve and enjoy!

Interesting Facts

• This dish is a popular Mexican dish.
• It is also known by its Spanish name, arroz con frijoles y tocino.
• Leftovers can be stored in the fridge for up to 3 days.
• It can also be frozen for up to 3 months.