Cuban Rice and Beans

This recipe came from a friend of mine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  slices bacon (optional)
• 1⁄2 cup  chopped pepper
• 1⁄2 cup  coarsely chopped onion
• 15  ounces  rinsed and drained black beans
• 14 1⁄2 ounces Mexican-style tomatoes
• 1⁄4 teaspoon  chopped thyme leaves
•  enough uncooked brown rice, for 4 servings

Directions

1. Cook bacon over medium heat in 10 inch pan for 8-10 minutes.
2. Remove bacon from pan (reserve 1 teaspoon bacon pan drippings).
3. Crumble bacon and set aside.
4. In the same skillet as you cooked the bacon, add green pepper and onion to bacon drippings.
5. Cook over medium heat, stirring constantly, for 2-3 minutes.
6. Stir in crumbled bacon, beans, tomatoes, and thyme.
7. Continue cooking until liquid is reduced and sauce thickens (10-15 minutes) Meanwhile, cook rice according to package directions for 4 servings.
8. Serve black bean mixture over rice.
9. Makes 4 servings of 1/2 cup each.
10. Adjust amounts of each ingredient as necessary to make more for functions and the like.