Rinse rice under cold water until water runs clear. Cook in saucepan with 2 cups cold water and a pinch of salt. Simmer for 20 minutes and let sit for 5 minutes after cooking.

In a measuring cup, combine the reserved juice from the diced tomatoes with enough water to create 1 cup total.

Heat olive oil in a large skillet over medium-high heat. Sauté minced garlic and optional jalapeño for about 1-2 minutes until fragrant.

Add the rinsed black beans, kosher salt, ground cumin, and chili powder. Sauté for about 30 seconds, stirring to combine.

Pour in the tomato juice mixture and simmer for 5-7 minutes, stirring occasionally until it thickens.

Stir in prepared diced tomatoes, fresh oregano, and cilantro. Fold in cooked rice, mixing until heated through.

Serve immediately on its own or as a side to tacos.