Pan-Seared Dorado with Cuban Mojo

You need

• 2 cans (15 oz) black beans, drained, liquid saved (or 1 cup dry beans, cooked)
• 1½ cups long-grain white rice, rinsed
• 3 strips bacon, chopped (optional)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 2½ cups liquid: the bean liquid plus water
• 1 tsp salt
• 1 tbsp white vinegar

How to make it

1. Sofrito. In a heavy pot, fry the bacon until it gives up its fat. Add the olive oil, onion and green pepper and cook 6 minutes. Add the garlic, cumin and oregano for 1 minute.
2. Add rice and beans. Stir in the rice to coat it, then the beans, the 2½ cups liquid, bay leaf, salt and vinegar.
3. Cook low. Bring to a boil, cover tightly and cook on the lowest heat for 20 minutes without lifting the lid.
4. Rest. Turn off the heat and leave it covered 10 minutes more, then fluff with a fork.