Cuban Red Beans and Rice

In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.