Moros y Cristianos

Instructions

1. Rinse the black beans under cold water. Place them in a large pot with 2 cups of water and the bay leaf. Bring to a boil, then reduce heat to a simmer and cook until the beans are tender, about 1-1.5 hours. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté until the onion is translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, and dried oregano to the skillet. Cook for another 1-2 minutes until fragrant.
4. Stir in the cooked black beans, salt, and black pepper. Mix well to combine the flavors.
5. Add the rice to the skillet and stir to coat the grains with the oil and spices. Cook for 1-2 minutes.
6. Pour the vegetable broth or water into the skillet. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Once the rice is cooked, stir in the white vinegar to add a slight tangy flavor. Adjust seasoning if needed.
8. Garnish with chopped fresh cilantro before serving.