Ingredients
6bacon slices
2tomatoes,seeded and diced
4jalapeno peppers,seeded and diced
1onion,diced
½cupfresh cilantro,chopped, or to taste
30ozpinto beans,(2 cans)
1tbspcanola oil
1cupwhite rice
1small onion,chopped
2cupswater
15oztomato sauce,(1 can)
Preparation
Place bacon in a large skillet and cook over medium-high heat for about 10 minutes turning occasionally, until evenly browned.
Drain bacon slices on paper towels, then chop into bite-sized pieces. Discard half of the bacon grease left in the pan.
Return the skillet to the stovetop and toss in bacon, tomatoes, jalapeno peppers, diced onion, and cilantro. Stir in pinto beans. Cook over low heat for about 30 minutes stirring occasionally, until flavors are blended.
Heat canola oil in a saucepan over medium-high heat. Add rice and chopped onion and cook for about 5 minutes until rice is brown and onion is tender.
Stir in water and tomato sauce. Bring to a simmer. Reduce heat to low, cover saucepan, and cook for about 20 minutes until the rice has absorbed the liquids. Stir in bacon mixture.
