Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.

In a large Dutch oven or heavy-bottomed pot, cook the bacon slices over medium heat until crispy, about 8-10 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.

Add diced onions to the bacon fat and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

Stir in the drained rice and cook for 2-3 minutes, stirring constantly to coat the grains with the bacon fat.

Add the black beans (if using canned, drain and rinse first), bay leaves, cumin, and salt. Stir to combine.

Pour in 3 cups of water or chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand covered for 5 minutes. Discard bay leaves.

Crumble the reserved bacon and fold it into the rice mixture along with crumbled cheese-feta.

Add chopped cilantro and stir gently to combine.

Taste and adjust seasoning with additional salt and black pepper as needed.

Serve hot, garnished with extra cilantro and cheese if desired.