Bring 1 cup water and a pinch of salt to a boil in a medium pot. Once boiling, add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Wash and dry all produce. Finely chop cilantro. Mince or grate garlic. Core, seed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Thinly slice scallions, keeping greens and whites separate. Halve orange. Zest lime, then halve. Pick and coarsely chop oregano leaves from stems until you have 1 TBSP.

Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside to rest for at least 5 minutes.

Lower heat under pan used for pork to medium, then heat 1 TBSP oil in it. Add onion, bell pepper, and scallion whites. Cook, tossing, until softened, about 5 minutes. Toss in garlic and chopped oregano. Cook until fragrant, about 30 seconds.

Squeeze juice from orange into pan, then add stock concentrates, ¼ cup water, and apricot jam. Lower heat slightly and let simmer until thickened, 2-3 minutes. Stir in a squeeze of lime, then season with salt and pepper. Remove pan from heat and set aside. Meanwhile, drain and rinse half the beans from container (use the rest as you like).

Once rice is done, toss beans, lime zest, and cilantro into pot. Season with salt, pepper, and a squeeze or two of lime juice (to taste). Slice pork against the grain. Divide rice and beans between plates, then top with pork. Spoon over mojo, making sure to include bell pepper. Sprinkle with scallion greens.