2- 14 ½ ounce cans chicken broth
½ cup water
1- 1 pound package long grain rice
2 bay leaves

2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder

Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).

Serves 12