Black beans and rice

So easy, and so good. It's basically the recipe on the back of the can of Goya black beans, without the MSG. If I had known it would taste so good I would've tried it sooner.

1 tbsp olive oil
1/2 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 cans black beans (don't drain)
1 1/2 cups water
1 tbsp dried oregano
2 tbsp vinegar

1 cup rice, 2 cups water

Start cooking rice.
While rice is cooking, saute onion and bell pepper in olive oil until somewhat softened. Add garlic and saute until aromatic (30 seconds). Dump in beans, water, oregano, and vinegar. Bring to a boil and then lower heat and simmer for 20 minutes. Serve with rice. (I like to mix them together so that the rice has a change to absorb the bean liquid) You can also use it in burritos.