Cook the rice first. Add the rice and 1 tablespoon of the olive oil to a medium pot and stir to coat. Stir in 1 ½ cups of water. Bring to a boil, stir, then reduce the heat to low and cover. Cook the rice for 15 minutes. After 15 minutes, remove the rice from the heat, keeping the lid on to allow the rice to steam and retain heat.

While rice cooks continue with the other steps of the recipe. Mince the shallot then add it to a small bowl. Squeeze over the juice of the lime and stir. Set aside to allow the shallots to soften and pickle in the lime juice.

Make the beans. Heat a skillet over medium. While the skillet comes to temperature, dice the onion and mince the garlic. Finely chop the jalapeño. Add the remaining tablespoon of olive oil to the hot skillet. Add the onion along with a pinch of salt. Cook the onion, stirring every minute or two, until it is just starting to turn golden around edges, about 5-7 minutes. Add the jalapeno and garlic and cook until softened, about 1-2 minutes. Stir in the paprika and oregano and cook for 1 more minute. Add the entire can of beans last, including any liquid in the can. Simmer on medium low until warmed through, about 3-5 minutes.

While the beans simmer, finish making the salsa. Cut the very top and bottom off of the grapefruit. Set the flat bottom of the grapefruit on your cutting board and use your knife to cut away both the skin and pith. Use your knife (a paring knife is best for this) to cut each grapefruit segment away from the membrane. Chop each segment into bite-sized pieces and add them to the bowl with the shallot and lime juice. Dice the avocado and mince the cilantro and add them to the bowl as well.  Season with a pinch of salt and stir to combine.

Fluff the rice with a fork and season with salt if desired. Portion the rice into bowls followed by the beans and the salsa.

Store leftovers in airtight containers. The salsa is best enjoyed within 2 days while the rice and beans are best enjoyed within 5 days.