In a large skillet over medium heat, in the hot olive oil, cook pepper, onion and garlic 10 minutes or until onion is tender, do not brown. Stir in cumin and oregano; cook 1 minute, stirring constantly. Stir in beans with liquid and flavor enhancer. Simmer, uncovered, 10 minutes or until mixture is desired consistency. Stir in vinegar. Mix the rice with the jalapeño peppers, if using. Spoon rice onto serving platter; top with bean mixture.