Black beans and rice is a classic Latin American dinner. It is popular to serve with pan seared pork chops or chuletas The pork uses adobo seasoning and the beans have a combination of sofrito and recaito for a truly authentic meal popular in Cuba and many other Latin countries including my home country of Panama.
In a sauce pan on medium heat cooked the diced bacon until just about crispy on the edges.
Add the onion and cook until translucent, stirring frequently.
Add the recaito and sofrito then continue to sauté and stir until fragrant. About 1 minute. Stir in the black bean until well combined.
Add the cumin, oregano, chili powder and just enough water to cover the beans. (Approximately 1.5 cups.) Turn the heat to low and simmer for another 5 minutes stirring occasionally. Simmer until the sauce thickens and add salt to taste.
After 5 minutes you can turn off the heat and keep covered until ready to serve.
If using a rice cooker, follow rice cooker instructions. Be sure to rinse the rice.
Place pork chops in a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
Cook on a hot skillet for about 2 minutes on each side, until they are brown. They should reach an internal temperature of 145° F.
Omit the bacon and onions then place the black beans, sofrito, recaito, cumin, oregano, chili powder in a microwave safe bowl.
Add enough water to cover the beans. Microwave on high power for 2 minutes. Set aside for 5 minutes covered. Uncover and stir when ready to serve.