In a large skillet over medium heat, cook bacon until it begins to brown.
Add onion, garlic and bell pepper. Cook until onions are translucent, about 10 minutes.
Add salt, bay leaf, cumin, oregano and rice. Stir to combine and cook until fragrant, about 2 minutes.
Add beans, vinegar and chicken stock. Bring to a boil, then reduce to simmer. Cover and cook for 45 minutes.
Turn off heat and let rest in the covered skillet for 10 minutes. Garnish with cilantro or green onions (optional).