I have two recipes (so far) for Cuban Black Beans and Rice, a standard. This first one is from America's Test Kitchen (it's a PDF):
Cuban-Style Black Beans and Rice (ATK)
This next one is from WP. Highly regarded recipe. Description says using the bean liquid to cook the rice gives the rice an inky color and earthy flavor that contrasts well with the vinegar and oregano. Cubanelle peppers are mild, substitutions could include anaheim or banana peppers (or bell, which the recipe already calls for).
Ingredients
For the Beans
8 ounces (1 1/4 cups) dried black beans, rinsed and picked over to remove debris
10 cups water
1 medium onion, halved
1 medium green bell pepper (seeds and ribs discarded), halved
1 cubanelle pepper (whole)
For the dish
About 13 ounces (2 cups) long-grain rice
2 tablespoons extra-virgin olive oil
4 ounces slab or thick-cut bacon, diced
1 medium yellow onion, finely chopped
1 medium green bell pepper (seeds and ribs discarded), finely chopped
1 teaspoon ground cumin, or more as needed
1 teaspoon dried oregano, or more as needed
1 bay leaf
2 tablespoons sherry vinegar (may substitute white distilled vinegar), or more as needed
2 teaspoons salt, or more as needed
Cilantro leaves, for garnish (optional)
Lime wedges, for serving (optional)
1. Place the beans in a 4- to 5-quart heavy pot along with the water, onion, green bell pepper and cubanelle pepper. Bring to a boil over high heat, then reduce the heat to medium and cook, uncovered, for 1 hour 40 minutes to 2 hours, maintaining gentle bubbling, until the beans are tender yet still retain their shape. (Test the beans for doneness; the range in time depends somewhat on how fresh the beans are.) Drain, reserving 4 cups of the cooking liquid. Discard the flavoring vegetables; the yield of beans is 2 cups.
2. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain well.
3. Heat the oil in the same pot over medium heat. Add the diced bacon and cook for about 3 minutes, until golden. Add the onion, green bell pepper, cumin, oregano and bay leaf; cook for about 5 minutes, until the onion has softened.
4. Add the rice and stir to coat thoroughly. Add the beans and their reserved cooking liquid, the sherry vinegar and salt. Stir well, then taste for seasoning; add a dash more vinegar, cumin, oregano and/or salt, as needed. The liquid should be flavorful. Cook, uncovered, for 8 to 12 minutes, until most of the liquid has been absorbed and small holes have formed on the surface of the rice. Fluff the rice with a fork, reduce the heat to the lowest setting, cover tightly and cook for 20 minutes.
5.Remove from the heat, uncover and let stand for at least 10 minutes before serving. Discard the bay leaf. Top each portion with cilantro leaves and serve with lime wedges, if desired.