Found on an advertising flyer, nutritious and full of flavour and texture.
Prep time does not allow for the bean preparation, although if you substitute canned beans, then the time stated is the time it will take!
To cook, drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil, then reduce heat to a very slow simmer, so the beans stay in their jackets. Simmer for 2 hours.
Lightly toast pine nuts.
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat.
Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently.
Mix in the bell pepper, chili powder, chili flakes, cumin, and cinnamon.
Saute for 2 minutes.
Pour the rice into the saucepan and stir to coat.
Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat.
Cover the pan and turn the heat to low.
Simmer the rice for 25 minutes.
When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts.
Stir in salt, pepper and lime juice.
When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro.
Serve a wedge or two of lime with each plate to squeeze over the rice.