Rinse the rice under cold water, combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.

Drain and rinse the black beans, then add to a pot with ground cumin and garlic powder. Heat over medium for 5 minutes.

Wash and chop the green onions and jalapeño (if using), then set aside.

In serving bowls, layer 1 cup of rice, 1/2 cup of warm black beans, 1/3 cup of salsa, and top with 1 oz. of shredded cheese.

Sprinkle chopped green onions and jalapeños over each bowl before serving.