Rice and Beans

• 2 tablespoons olive oil
• 4 slices bacon, diced
• 14 cup onion, chopped
• 14 cup red pepper, diced
• 2 garlic cloves, minced
• 2 (15 1/2 ounce) cans red kidney beans
• 1 12 ounces sazon goya (or other brand, found in international aisle)
• water
• 6 ounces tomato paste
• salt
• 1 tablespoon cilantro, chopped
• 1 teaspoon oregano, chopped or 12 teaspoon ground oregano
• 2 cups cooked rice (your recipe)

1. In a medium saucepan, saute bacon in olive oil over medium low heat until fat starts to render.
2. Add onions and red pepper; cook 10 minutes, stirring occasionally.
3. Add garlic, cook 3 minutes.
4. Add red kidney beans, sazon, tomato paste, salt to taste and water to cover; stir well to combine.
5. Cover saucepan and cook at least 30 minutes or until beans are done to desired consistency (I like them kind of mushy).
6. During last 5 minutes of cooking add in cilantro and oregano.
7. Serve over rice, or along side.

olive oil, bacon, onion, red pepper, garlic, red kidney, sazon, water, tomato paste, salt, cilantro, oregano, rice

Taken from www.food.com/recipe/rice-and-beans-349695 (may not work)