black beans and rice (moors and christians)

• olive oil
• small onion, chopped
• garlic, finely chopped (two cloves or to taste)
• jalapeno pepper, finely chopped (or large pinch red pepper flakes)
• one cup long-grained white rice
• salt and pepper (to taste)
• 2½ cups cold water
• 2 cups drained black beans (or one 14.5 oz. can)

heat olive oil over medium-low heat. add onion, garlic, and jalapeno or pepper flakes, and cook until onions are translucent, stirring frequently. add rice, salt, and pepper, and stir to coat rice with oil. add cold water and turn up heat to bring to boil. turn heat back down, add black beans, and cover. simmer until rice is done and water is absorbed (about twenty minutes). remove from heat and let sit for a few minutes before serving.