4 cups water ( the water you boiled the beans in if possible)
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste ( not sauce)
1/4 cup cubanel green peppers or 1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed ( or pressed)
1 sprig fresh cilantro ( with stem)
1 teaspoon fresh parsley, finely chopped
1 chicken bouillon cubes or 1 chicken stock cube
1 teaspoon salt
Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated. Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil. When it starts to boil reduce heat to the lowest possible and cover with a lid. After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.