Caribbean Black Beans and Rice

3 strips bacon, diced

1 small onion, diced

1/2 poblano pepper, diced

3 cloves garlic, minced

1 (15 oz) can black beans, rinsed and drained

1/2 c. chicken broth

3 c. hot cooked rice

Saute bacon in a large skillet over med heat until crisp.  Remove to a plate lined with paper towel and set aside.  Add onion and pepper to the pan with the bacon grease.  Cook and stir over med heat until vegetables start to soften.  Add the garlic. Stir and cook until fragrant.  Stir in the reserved bacon, black beans and chicken broth.  Bring to a boil. Reduce heat and simmer for 20 minutes.  Season with salt and pepper.  Stir rice in with the bean mixture.  Transfer to a serving bowl and serve immediately.