Cuban Black Beans and Rice

Ingredients:
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
I cup water
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro


Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a saucepan over medium-high heat.
3.Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. 
4.Stir in the cumin and cook for 1 minute.
5.Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6.Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.