Chipotle Rice

2 (14.5oz cans) chicken broth
1/2 cup water (or broth)
1 lb pkg long grain rice (or brown, but not minute rice)
2 bay leaves
2 (15oz cans) black beans, drained and rinsed
2 red peppers, diced (or 1)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped (mom used 1/2 of a bunch)
olive oil
3 Tbsp orange juice
2 Tbsp red wine vinegar
2 tsp ground cumin
1 tsp chili powder
salt and pepper to taste.

Bring broth and water (or broth) to a boil.  Add rice and bay leaves.  Once cooked, toss the leaves.  Transfer rice to a bowl and fluff.  Mix everything else in.