moros y cristianos, sort of

 This brown rice version of moros y cristianos was really flavorful.  It makes enough for four solid meals, so doubling the key ingredients would make enough to share and still have sufficient leftovers.

• 1 cup short grain brown rice - follow instruction to cook (mine is 1.75 cup water to 1 cup rice, rinse rice, bring to a boil, simmer for 50 minutes, let it sit another 10 minutes with heat off)
• 2 jars black beans
• 1 onion
• 1 poblano pepper
• 4 cloves garlic
• 1 T cumin
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1/2 tsp turmeric
• 1/2 tsp chili peppers
• 1/2 tsp smoked paprika
• 15-28 oz diced tomatoes 
• 1-2 bay leaves
• 2 Tbsp apple cider vinegr 
  
• salt and pepper 
  

Dice onion and pepper, saute in olive oil until onions is translucent.  Add garlic and cook until aromatic.  Add spices.  Then add tomatoes and black beans (drained is easier, or it's soupy).  Cook 10+ minutes to cook together.  Once to the right consistency, add the rice and cook together.