Combine the rice and the water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or so until all the liquid is absorbed.
While the rice is cooking, heat oil in a large skillet over medium heat. Add onion, garlic, bell peppers, cumin, and oregano, and saute until vegetables are tender, about 5 minutes.
Mash about 1/3 cup of the beans, and add this, along with all the remaining ingredients, to the skillet. Bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for 15 minutes.
Fluff the rice and add it to the skillet ingredients.
Makes 4 servings, 360 calories each.
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