Moros Y Cristianos

(Literally translated to “Moors and Christians,”
this is Black Beans and Rice, Cuban Style)
(From Around the World in 80 Miles – 2009)

5 tablespoons Spanish olive oil
1 medium, sweet onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1-29 ounce can black beans, undrained
2 cups uncooked long grain rice
4-1/4 cups water
2 teaspoons salt
3 tablespoons cider vinegar
2+ teaspoons cumin (or more, to your taste)
1 bay leaf
1 teaspoon freshly ground black pepper

In a large saucepan, heat oil over a medium flame, then saute onion, green pepper and garlic, stirring, until onion is translucent. Add all remaining ingredients, stir well to blend, and cook over medium heat for 10 to 15 minutes, stirring just one or twice. Then cover, turn heat to low and simmer until rice is tender, another 10 to 15 minutes. Discard the bay leaf, season with salt and pepper to taste if desired, and serve.