Arroz con Habichuelas (Rice and Beans)

1 medium onion, diced
1 bell pepper
3 cloves garlic, diced
1 Tbsp olive oil
1/2 cup vegetable broth
1 28oz can pink kidney beans
1 can black beans (with juice)
Adobo all purpose seasoning (Goya)
1 Tbsp dried oregano
3 packets Sazón Goya con culantro y achiote (little packets that come in an orange box)
1/2 butternut squash, peeled and cubed (or 1 cup diced plantain)
1/2 bunch fresh cilantro

Cook 1 1/2 cups rice.

Sauté onion, pepper, and garlic in olive oil, roughly five minutes. Then add veggie broth, beans with juice, Adobo, oregano, and Sazón Goya, and stir. Add chunks of squash or plantain. Cover for 30 minutes on low heat. Then mix in the rice and cilantro and serve.