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Saute Aromatics: Heat olive oil in a large skillet over medium heat. Add diced yellow onion, minced garlic, and green bell pepper. Sauté until vegetables are softened, about 5 minutes.
Add Spices: Stir in ground cumin, dried oregano, bay leaf, salt, and black pepper. Cook for an additional 2 minutes to toast the spices and release their flavors.
Add Rice and Beans: Add the rinsed black beans and rice to the skillet. Stir well to combine with the vegetables and spices.
Pour Broth: Pour in the vegetable broth, ensuring that the rice and beans are submerged in the liquid.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
Fluff and Serve: Once the rice is cooked, remove the bay leaf and fluff the rice with a fork. Taste and adjust seasoning if necessary. Serve hot as a main dish or side dish, garnished with fresh green onion if desired.
