In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
Once rice is cooked, stir in the spices. Season to taste with salt.
Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.