Begin by preparing the aromatics. Heat the vegetable oil or lard in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and diced bell pepper. Sauté for 3–4 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.

Add the minced garlic to the skillet, cooking for an additional minute until fragrant. Be mindful not to let the garlic burn, as this could add a bitter taste to the dish.

Introduce the cooked beans to the skillet along with 2–3 tablespoons of the reserved bean liquid. Stir to coat the beans in the aromatic mixture. Season with ground cumin, paprika, salt, and black pepper, adjusting the spices to your taste preference.

Simmer the beans for 5–6 minutes, allowing the flavours to meld and the liquid to reduce slightly. Stir gently to avoid mashing the beans too much, you want them to retain their shape for texture.

Add the cooked rice to the skillet, breaking up any clumps with a fork or your hands before combining. Fold the rice into the bean mixture, ensuring the grains are evenly coated with the flavourful seasoning.

Cook the rice and beans mixture for 5 minutes over medium heat, stirring occasionally to prevent sticking. If the mixture seems too dry, add a splash of the reserved bean liquid or water to maintain moisture.

Taste the dish and adjust the seasoning as needed. Add more salt or pepper, and consider a pinch of paprika for an extra smoky depth. Stir in freshly chopped cilantro if using.

Serve the Casamiento warm, garnished with additional cilantro if desired. Pair with lime wedges for a bright, tangy contrast. This dish can be enjoyed on its own or alongside fried plantains, fresh tortillas, or a dollop of sour cream for a truly Salvadoran experience.