From Everyday Food
2 tbsp olive oil
1/4 white onion, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves
1/2 tsp ground cumin
1 tbsp chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 oz) red kidney beans
2 cups chicken broth
In medium sauce pan, sweat onion, pepper, and garlic, until onion is soft.
Season with salt and pepper, add cumin, oregano, and rice. Stir for about a minute on medium till rice looks slightly translucent, then add beans and broth.
Bring to boil, then cover and reduce temp to simmer, 15-20 minutes (don’t open lid at any point in first 15 though).
Top with Cilantro.