Cuban Black Beans and Rice

I got this recipe out of a Martha Stewart magazine, and it was really good.

1 cup long grain white or brown rice
1 Tbsp olive oil
1 onion, chopped (I think white works a little better than red, but either is fine)
1 bell pepper, cut into small 1/4th inch pieces
2 cloves garlic, chopped or crushed (a garlic press is the best invention ever)
salt and pepper (to taste)
1 teaspoon ground cumin
2 15.5 ounce cans black beans rinsed (or the equivalent fresh)
1 teaspoon dried oregano
1 tbsp red wine vinegar
4 radishes, cut into 1/2 inch pieces
1/4 cup fresh cilantro

Cook the rice as instructed on the package (usually 1 cup water for every 1/2 cup rice, probably about 20 minutes)
While this is cooking, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the cumin and cook for 1 minute

Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes, Add the vinegar and smash some of the beans with the back of a fork to thicken.

Serve the beans over the rice and top with the radishes and cilantro.