Baião de Dois Nordestino

Step 1

Place the 12-inch skillet over medium-high heat and add the 4 bacon slices, spreading them across the bottom of the pan in a single layer.

Step 2

Cook the bacon, stirring with a wooden spoon once every 30 seconds, until the edges turn dark brown and crispy and the rendered fat pools in the bottom, about 5 minutes.

Step 3

Remove the cooked bacon with a slotted spoon and set it aside on a small plate to cool slightly.

Step 4

Add the diced onion to the bacon fat remaining in the skillet and stir once every 20 seconds until the pieces turn translucent and soft, about 3 minutes.

Step 5

Pour the drained beans and 1.5 cups of corn kernels into the skillet and stir everything together until the beans and corn are coated in the oil, about 1 minute.

Step 6

Add the 2 cups of cooked rice to the skillet and stir with the wooden spoon until the rice is heated through and no cold spots remain, about 3 minutes.

Step 7

Crumble the cooled bacon into small bite-sized pieces with your fingers and scatter it across the top of the stew.

Step 8

Sprinkle the 0.5 cup of shredded cheese evenly over the top of the stew in a thin, even layer.

Step 9

Reduce the heat to medium and cover the skillet with a lid or foil, then let it sit until the cheese melts and looks glossy, about 2 minutes.

Step 10

Remove the skillet from the heat and carefully uncover it by tilting the lid away from your face to avoid the hot steam.