1

Start the rice.

2

Heat the oil in a saucepan. Add the pepper, onion, bay leaf, and cilantro and cook, stirring frequently, for about 5 minutes. Add the garlic, cumin, and chipotle, then the beans and coconut milk. Bring to a boil and simmer until hot. Season with salt and add fresh lime juice to taste.

3

To serve, scoop the hot rice onto a plate or pasta plate. Scoot the beans around the rice and garnish with the cilantro leaves, pickled onions, if using, and lime wedges.