Step 1

In a Dutch oven, add bacon slices and fry until fully cooked and crispy. Do not discard the bacon fat. Transfer the bacon slices to a paper towel-lined plate to drain. Roughly chop them and set aside.

Step 2

In the same Dutch oven with the bacon fat, add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds.

Step 3

Add rice, black beans with the liquid from the can (if using dry black beans, see note below), water, cumin, oregano, bay leaf, salt, and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

Step 4

After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork then stir in the chopped bacon. Serve and enjoy!