Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear.

Put the rinsed rice into a medium saucepan with 2 1/4 cups water and 1/2 teaspoon of the salt. Set the saucepan over high heat and bring the water to a boil.

Once the water boils, give the rice one stir. Cover the saucepan, turn the heat down to low, and cook for 15 minutes.

While the rice cooks, put the black beans into a colander, drain them, and rinse them well under cold water.

Prepare the vegetables and toppings. Dice the red bell pepper and poblano, finely chop the onion, chop the cilantro, cut the lime into wedges, and dice the avocado.

Set a large skillet over medium-high heat. Add the olive oil and let it heat for about 30 seconds.

Add the chopped onion, diced red bell pepper, diced poblano, and the remaining 1/2 teaspoon salt to the skillet. Cook for 6 to 8 minutes, stirring every minute or so, until the vegetables are soft and browned in a few spots.

Sprinkle the ground cumin into the skillet. Stir for about 30 seconds, until it smells fragrant.

Add the drained black beans, salsa verde, and 1/4 cup water to the skillet. Stir until the beans and vegetables are evenly coated.

Keep the skillet over medium heat and bring the mixture to a gentle simmer. Cook for 4 to 5 minutes, stirring once or twice, until the sauce thickens a little and the beans are hot all the way through.

Taste the bean mixture and add a little more salt if needed. Spread the mixture into an even layer in the skillet.

Sprinkle the shredded Monterey Jack over the bean mixture in the skillet. Cover the skillet and cook for 1 to 2 minutes, until the cheese is melted.