Put the rinsed rice, 2 1/4 cups water, 1/2 teaspoon of the salt, and a small pinch of the black pepper into a medium saucepan.

Set the saucepan over high heat and bring the water to a full boil.

Stir the rice once, cover the saucepan, and turn the heat down to low.

Cook the rice for 18 minutes without lifting the lid.

Take the saucepan off the heat and let the rice sit, still covered, for 5 minutes so it finishes steaming.

While the rice cooks, put the sliced cabbage into a medium bowl.

Pour the orange juice over the cabbage, add 1/4 teaspoon of the salt and a pinch of the black pepper, and toss well. Set the bowl aside so the cabbage softens slightly while you make the beans.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat.

Add the sliced onion and green bell pepper to the skillet. Cook for 6 to 8 minutes, stirring now and then, until the vegetables are soft and starting to brown at the edges.

Add the chopped garlic and the cumin to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the drained black beans to the skillet.

Pour 3/4 cup water into the skillet and add the remaining 1/2 teaspoon salt and a few grinds of black pepper.