Cuban-Style Red Beans and Rice

In this favorite Cuban recipe, red beans and rice are combined with classic Latin sofrito-pork fat, tomato paste, onions, garlic, bell peppers, herbs and spices, which adds complexity to the dish. Prepare it the night before, cool to room temperature, and refrigerate; reheat individual portions in the microwave the next day. Serve with cornbread and black pepper.
Bake the bacon in a roasting pan over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 tablespoon of the filling in the pan; crumble the bacon and set aside. Pour the oil into the pan. Add the onion and bell pepper; simmer over medium-high heat for 4 minutes or until the onion is tender. Add the garlic; simmer for 1 minute or just until the garlic starts to brown. Add the tomato paste; cook for 1 minute, stirring constantly. Add the rice, oregano, cumin, salt and black pepper; cook for 2 minutes, stirring constantly.Add the remaining bacon and bay leaf to the pan; add the water and 2 cans of broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard the bay leaf. Add the remaining broth and beans. Cook for 5 minutes on low heat or until completely warmed up, stirring frequently. Garnish with green onions if desired.