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1
Place rice in a fine wire-mesh strainer, and rinse thoroughly under cold water. Drain and set aside.
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2
Rinse and sort beans according to package directions. Bring beans, water, ham hock, oregano sprigs, bay leaves, and jalapeno to a boil in a stockpot or large Dutch oven over high. Reduce heat to medium-low; cover and simmer until beans are tender, about 45 minutes.
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3
Place a colander inside a large bowl. Carefully pour bean mixture into colander, reserving black bean cooking liquid in bowl. Discard jalapeno halves, bay leaves, and oregano sprigs. Remove ham hock; chop meat, and set aside with black beans.
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4
Heat oil in a large saucepan over medium-high. Add onion and bell pepper, and cook, stirring often, until tender, about 5 minutes. Add garlic, and cook, stirring constantly, 30 seconds. Stir in tomato paste, cumin, and fennel, and cook, stirring often, until tomato paste is slightly caramelized, about 3 minutes. Add rice, and cook, stirring constantly, 1 minute.
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5
Stir ham meat, black beans, salt, pepper, and 4 cups reserved black bean cooking liquid into rice mixture, and bring to a boil over high. Reduce to medium-low; cover and simmer until rice is tender, about 20 minutes. Fluff mixture with a fork, and serve immediately with sour cream and chopped cilantro.
