In a large pan, heat the olive oil over medium-high heat, then add the onions, cumin, oregano, garlic, salt and pepper. Cook for 5-10 minutes, stirring frequently, until the onions turn soft and translucent and are just starting to brown.
Add the dry rice and mix well to coat, then stir in the chopped potatoes, black beans and vinegar, and pour over the broth. Cover the pan, turn the heat down to medium until the broth starts to bubble, then turn the heat down to low and let it simmer for about 45 minutes until the rice is cooked.
After 45 minutes, give it a stir, check if the rice is done, and add a bit more broth if it’s still crunchy.
When the rice is done, add the zucchini, and let that cook down for a few minutes.
Lastly, add the chopped greens and turn the heat off. These will cook in the remaining heat of the other vegetables.
Serve your Cuban risotto hot and fresh in your favorite bowl. Your body will thank you for the nourishing meal!