-
1
Preheated 350 degree F oven.
-
2
In separate bowls, soak the ears of corn and the hickory wood chips with enough water to cover for 30 minutes.
-
3
Lay the strips of bacon on a small cookie sheet lined with Reynolds Wrap Foil.
-
4
Bake in the oven for 25 minutes until crisp.
-
5
Drain on paper towels.
-
6
While the corn and wood chips are soaking, preheat a gas grill to medium high or start a charcoal fire.
-
7
Rinse the black beans in a small strainer and spread onto a small cookie sheet lined with Reynolds Wrap Foil.
-
8
Over an open flame, roast the pepper on all sides until blackened.
-
9
Put the pepper in a small bowl, cover with Reynolds Wrap Foil and steam for 10 minutes.
-
10
When the grill is ready, drain the hickory chips, put in the center of a square of Reynolds Wrap Foil and fold into a small packet.
-
11
With the tip of a sharp knife poke 3 small holes on either side of the packet.
-
12
Place the packet near the heating element of a gas grill or directly on the charcoal.
-
13
Drain the corn and wrap with Reynolds Wrap Foil then grill, covered for 10 minutes.
-
14
Remove the corn from the grill then place the beans in it and cover.
-
15
Smoke for 10 minutes then move to a wire rack.
-
16
Peel the blackened skin off the red bell pepper and dice into small squares.
-
17
Remove the corn from the cob and crumble the bacon.
-
18
Heat the canola oil in a medium skillet on medium high heat.
-
19
When the oil is hot, add the garlic and cook for 30 seconds.
-
20
Add the onions and salt and cook covered on medium heat, stirring occasionally for 3 to 5 minutes until the onions are cooked through.
-
21
Reduce the heat to low, add the cumin and rice then stir constantly for 3 minutes.
-
22
Adjust the heat to high, add the stock and bring to a boil.
-
23
Stir in the peppers, corn, black beans and ground pepper.
-
24
Cook on low heat, covered for 10 minutes.
-
25
Sprinkle on the Monterrey Jack Cheese then the bacon.
-
26
Bake in the oven uncovered for 15 minutes until the cheese is melted.
