In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.

To infuse our Arroz con Habichuelas with rich flavors, add the ground cumin, dried oregano, and bay leaf to the pot. Stir the mixture well, allowing the spices to coat the vegetables and release their aromatic essence.

Now, it's time to add the star of our dish – the rice. Pour in the 2 cups of long-grain white rice and stir it into the vegetable and spice mixture, ensuring that every grain is coated with the flavorful base.

Once the rice is coated, add the kidney beans and pour in the 4 cups of chicken or vegetable broth. Give everything a gentle stir to distribute the ingredients evenly.

Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the Arroz con Habichuelas to simmer for 15-20 minutes or until the rice is tender and has absorbed all the liquid. Avoid the temptation to lift the lid and peek, as it will disrupt the cooking process.

After the simmering time is complete, remove the pot from the heat and let it rest for 5 minutes with the lid still on. This resting period allows the rice to fluff up and settle. Finally, remove the lid, fluff the rice gently with a fork, and garnish with fresh cilantro if desired.