Ingredients

• 2 cups long grain white rice
• 1 cup cooked black beans
• 2 cups black bean broth (the water where the beans were cooked)
• 1 large white onion
• 4 large cloves of garlic
• 2 bell peppers (green and red)
• a pinch ground oregano
• 1 large bay leaf
• 1/4 cup vegetable oil, preferably sunflower oil
• 1 tsp salt

Preparation

1. Wash the dry black beans, soak them for at least four hours and then cook them using enough water to cover them in a pressure cooker or a prefered method. In a pressure cooker they will cook in about 30 minutes. 
2. Once cooked, drain them but reserve the broth. 
3. Place the finely chopped onion and garlic, the peppers, the oregano and the oil in a pot and fry lightly until the onion turns golden.
4. Add the bean broth, washed rice, the bay leaf, salt and cover with a lid.
5. Put over medium heat until the rice begins to boil and then stir to prevent it from sticking to the bottom of the pot.
6. Cover again and continue cooking on low, until the rice dries completely. This drying process may require 10 to 15 minutes.
7. Turn off the heat and let cool a little before serving.