Moros y Cristianos

Instructions

1. Cook the beans
   Place the soaked and drained black beans in a large pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes, or until the beans are tender but not mushy. Drain the beans, reserving 2 cups of the cooking liquid.
2. Prepare the sofrito
   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
3. Combine beans and rice
   Add the cooked black beans to the sofrito mixture. Stir in the bay leaves, apple cider vinegar, reserved bean cooking liquid, and enough chicken broth to make 4 cups of liquid total. Bring to a boil, then add the rice, salt, and black pepper.
4. Simmer the dish
   Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring during this time to allow the rice to cook properly.
5. Rest and fluff
   Once the rice is cooked, remove the pot from heat and let it stand, covered, for 5 minutes. Remove the bay leaves, then fluff the rice and beans gently with a fork, mixing them together.
6. Finish and serve
   Drizzle the remaining 2 tablespoons of olive oil over the rice and beans, and garnish with fresh chopped cilantro. Serve hot as a main dish or as a side with grilled meats or fish.