1. Preheat sauté pan on medium for 2-3 minutes. Add oil and swirl to coat.

2. Add onion, pepper and garlic; sauté for 3-4 minutes or until tender.

3. While sautéing vegetables, heat 1 1/4 cups of the water on high in covered saucepan. Bring to a boil.

4. In sauté pan stir in kidney beans (undrained), remaining cup of water, oregano, vinegar and Goya seasoning; bring to a boil, reduce heat to medium and simmer for 10 minutes or until rice has cooked.

5. Check water in saucepan. When boiling, add rice, stir, cover and reduce heat to medium-low for 10 minutes. Serve beans over rice.

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