Ecuadorian Rice And Beans (Menestra Recipe)

Saute the veggies. Add the achiote or vegetable oil to a medium pot over medium-low heat. Allow the oil to heat, once hot add in the onion and garlic. Season with cumin, oregano, salt, and pepper. Saute until soft and fragrant (about 3-4 minutes), then add in the cilantro and keep sautéing for another 1-2 minutes.
Add the beans and water. Set the heat to medium-high and allow the water to come to a boil, then cover the pot with a lid, reduce the heat to medium and cook until the liquid has thickened to your liking (about 10-15 minutes). Taste and adjust seasonings if desired.
Make the rice. While the beans are cooking, make the rice. Wash the rice until the water runs clear, then add the rice, water, and salt to a medium pot. Bring to a simmer over medium heat, as soon as the rice starts simmering, cover with a lid and reduce the heat to low. Cook until the water has evaporated, then remove the lid, add the oil, mix, cover with the lid again and turn off the heat. Let steam.
Add the cheese. This is optional but recommended. Once the Menestra is ready, turn off the heat, add in the cheese, mix, and cover with the lid. Allow the beans to sit for about 3-4 minutes or until the cheese has melted but not completely. Serve with rice, Patacones (Fried Green Plantains) or ripe plantains, Onion Curtido, salad, and meat of choice or a fried egg! See notes for more serving ideas.