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Rinse the black beans and soak them overnight in 4 cups of water.
Drain the beans and add them to 8 cups of boiling water with the onion, garlic, avocado leaves, bay leaves, and epazote leaves. Simmer for 60-90 minutes until tender.
Remove the onion, garlic, and leaves. In a pan, sauté the chopped onion in vegetable oil until softened. Add some of the cooked beans and simmer for 15-20 minutes.
Make the tomato broth by combining the diced tomatoes, cumin, ½ onion, 2 garlic cloves, and chicken stock. Simmer until thickened.
Wash the rice to remove starch, then toast it in canola oil until browned. Add the tomato broth, corn, peas, jalapeño, and cilantro. Cover and cook for 12-13 minutes without stirring.
Serve the rice and beans together, garnished with queso fresco.