1. Cook bacon in a Dutch oven over medium heat until crsip. 2. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain. 3. Add oil to pan. 4. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender. 5. Add garlic; sauté 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 6 cans of broth and bring to a boil. 9. Cover, reduce heat and simmer 20 minutes or until rice is tender. 10. Remove from heat; discard bay leaf. 11. Stir in remaining can of broth and beans. 12. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully. 13. Garnish with green onions, if desired or/and parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
