3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
1 teaspoon chili powder
1/2 teaspoon cumin powder (i usually add 1 teaspoon)
2 1/2 cups freshvegetable stock or 2 1/2 cups water
1/2 red bell pepper, seeded and diced
1 cup long grain rice
1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground coriander
Salt, to taste
In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
Once rice is cooked, stir in the spices. Season to taste with salt.
Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.