Step 1

Rinse the rice: Place the rice in a medium bowl or large measuring cup, cover with cold water. Using your hand swirl the rice around giving it a "wash" the drain, holding the rice in place with your hand (you don't have to drain all the water so you don't lose any rice). Repeat this process at least 3 times, or until the water runs almost clear. Drain well in a colander or sieve.

Step 2

Set a large pot over medium-high heat and add the olive oil. Once shimmering, add the onion, green pepper, and garlic and sauté until the vegetables are soft and translucent, about 5 minutes.

Step 3

Add the cumin, oregano, bay leaf, rinsed rice, 2 teaspoons of salt, and freshly cracked pepper to taste, and stir for 1 minute until well mixed and all the rice is coated in oil.

Step 4

Add the drained beans along with 4 cups of their broth (or water if needed to make the 4 cups) to the pot. Stir in the vinegar, chopped cilantro, and 1 more teaspoon salt. Taste the broth; it should be flavourful and tasty, if not, add a splash more vinegar and a few more pinches of cumin, oregano and salt.

Step 5

Bring to a boil, then simmer, uncovered until most of the liquid is absorbed for about 15 minutes or until small bubbly craters begin to appear on the surface. Using a fork, gently stir the rice, reduce the heat to the lowest possible setting, cover tightly, and cook for 20 minutes.

Step 6

Allow the pot to sit uncovered, off the heat, for 5 minutes. Fluff the rice with a fork and serve.