Cuban black beans and rice

• 1 ½ tbsp olive oil
• 1 large onion, chopped
• 1 pepper, chopped
• 3 cloves garlic, minced
• 1 ½ tsp chili powder
• 1 ½ tsp cumin
• 2 cans black beans, rinsed
• 2 ½ vegetable broth
• 1 to2 fresh or pickled jalapenos
• 2 tsp honey
• 1 bay leaf
• 1 ½ cups raw long grain rice
• ¾ tsp salt
• 2 tsp red or white wine vinegar

Heat oil in a large skillet. Add the onion and pepper and cook over medium heat stirring occasionally, until the vegetables begin to soften, about6 minutes. Add the garlic, chili powder, cumin and cook stirring for 1 minute until fragrant. Add the beans, broth, jalapenos, honey and bay leaf. Bring to a boil, reduce the heat to medium low, and simmer uncovered stirring occasionally until the beans have thickened to a sauce like consistency, about 20 minutes. Remove bay leaf. Meanwhile, bring 3 cups of water to a boil and add the rice and salt. Reduce heat to low and cook covered until the rice becomes tender and absorbs the water, bout 20 minutes. Stir in the vinegar into the beans and season with salt and pepper. To serve, ladle beans over or alongside the rice. 4 servings