Red Beans and Brown Rice

Warm the oil in a wide pan over medium heat. Add the onion and cook, stirring now and then, until it begins to soften without browning.

Add the diced bell pepper, cover, and cook until slightly tender. Stir in the garlic, cumin, and oregano for the final minute.

Pour in the broth and add the brown rice. Stir, cover, and keep at a gentle simmer.

Fold in the drained beans, cover again, and simmer until the beans are hot and the flavors have combined.