tablespoons extra-virgin olive oil
1/4 white onion, diced small (1/2 cup)
1/4 green bell pepper, diced small (1/2 cup)
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth

1/4 white onion, diced small (1/2 cup) 1/4 green bell pepper, diced small (1/2 cup) 2 garlic cloves, minced 1/2 teaspoon ground cumin 1 tablespoon chopped fresh oregano leaves 1 cup long-grain white rice 1 can (15.5 ounces) red kidney beans, rinsed and drained 2 cup s low-sodium chicken broth

In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes