Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and jalapeño (if using) and cook for 1 more minute until fragrant. Keep stirring so the garlic blooms without browning.

Add the rinsed long-grain white rice to the pot and stir. Toast for 2 minutes until the grains look slightly opaque and smell nutty.

Pour in the fire-roasted diced tomatoes, tomato sauce, and chicken broth (or vegetable broth). Add the ground cumin, smoked paprika, dried oregano, chili powder, salt, black pepper, and soy sauce, then stir until evenly combined.

Bring the pot to a boil over high heat. Reduce to low and stir in the drained black beans.

Cover tightly with a lid and cook on low for 18–20 minutes, until the rice has absorbed all the liquid and is fully cooked. Do not lift the lid before the 18-minute mark.

Remove from heat and let sit covered for 5 minutes. This steam finishes cooking any remaining rice.

Fluff gently with a fork, taste, and adjust salt if needed. Serve topped with fresh cilantro, lime wedges, sliced green onions, and sour cream or avocado if desired.