Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the grains stay separate when cooked. Drain well before moving to the next step.

In a medium saucepan, add 2 cups of water and a pinch of salt. Bring to a boil, then stir in the rice. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and fluffy. Remove from heat and let it rest for 5 minutes.

In a large skillet, heat the oil over medium heat. Add the chopped onion and bell pepper, cooking until softened and lightly golden, about 5 minutes. Stir occasionally to avoid burning.

Add the minced garlic and ground cumin to the pan. Cook for about 30 seconds until fragrant. This step releases the flavours of the spices, forming the aromatic base of the dish.

Stir in the cooked beans along with about ¼ cup of their liquid. Simmer gently for 3 to 4 minutes, allowing the flavours to meld. If using canned beans, rinse them first and add a splash of water instead of liquid.

Add the cooked rice to the skillet, folding it gently into the bean mixture with a wooden spoon. Mix just enough to coat every grain, keeping the rice fluffy and avoiding a mushy texture.

Taste and add salt if needed. You may also include a pinch of black pepper or a few drops of lime juice to enhance the flavour balance. Stir lightly until everything is well combined.

Continue cooking on low heat for another 5 minutes, stirring occasionally. This allows the rice to absorb the bean flavour while maintaining its light texture.

Remove from heat and cover for 5 minutes to let the steam redistribute. This resting period helps the dish settle and improves the final texture.

Spoon the Casamiento onto plates and garnish with fresh coriander if desired. It pairs beautifully with scrambled eggs, fried plantains, or Salvadoran cream. Serve warm and enjoy the simplicity of this traditional comfort food.