Black beans and brown rice with summer vegetables

If using dried beans rather than canned, prepare enough to make 4 1/2 cups drained cooked black beans (takes two hours at a low boil). Rinse and drain 1 1/3 cup brown rice while bringing 2 1/2 cups water to boil. Add rice to water and cook covered on high till steam escapes lid, then turn off heat for 5 mins. Turn heat back to low and simmer 35 minutes, then remove from heat and let sit 5 minutes before using in recipe. Heat 2 Tbsp olive oil in large skillet, then saute 1 chopped white onion and 3 minced garlic cloves about 5 mins till onions soften a bit. Stir in 1 Tbsp grated fresh ginger root, 1 tsp fresh thyme (crush or chop a little), and 1/2 tsp ground allspice and cook about 5 more minutes till onions are very soft. Meanwhile, in another large skillet, heat 1 Tbsp vegetable oil with 1/2 tsp anatto for about a minute or two on medium heat. Pour off the oil into a ramekin and wipe the annatto residue out of the skillet, then return oil to pan. Add 4 cups previously cooked brown rice and 1/2 cup frozen corn kernels to pan, stir well, then cover. Cook about 5 minutes while adding 3/4 cup orange juice and 4 1/2 cups (3 cans) cooked and drained black beans to onion, garlic and ginger mixture in first skillet and cooking beans on low about 15 minutes. Stir into rice and corn: 1 diced tomato, 3 green onions chopped finely, 1/4 cup chopped Spanish or kalamata olives, and 2 Tbsp fresh chopped cilantro, then cook about 10 more minutes to heat. Add 3/4 tsp salt and 1/2 tsp ground black pepper to beans and same seasonings to rice, then serve both rice and beans immediately.