In a saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes. Sieve the rice and keep aside

Make a paste of tomatoes

Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic until the garlic browns about 1 minute. Add onions,bell peppers and Add the boiled red beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato paste and water mixture and bring to a boil

Add the oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.