Rinse the rice a few times until the water comes out clear.

Set a large pot over medium-high heat and add the coconut oil. Once shimmering, add the onion, green pepper, and garlic, cilantro and sauté until the vegetables are soft and translucent, about 5 minutes. Add the tomato sauce.

Add the oregano, rinsed rice, 2 teaspoons of salt, and stir for 1 minute until well mixed and all the rice is coated in oil.

Add the drained beans along with the broth or water plus coconut milk to the pot. Taste the broth; it should be flavorful and tasty, and oregano and more salt if needed.

Bring to a boil, then simmer, uncovered until most of the liquid is absorbed for about 15 minutes or until small bubbly craters begin to appear on the surface. Using a fork, gently stir the rice, reduce the heat to the lowest possible setting, cover tightly, and cook for 20 minutes.

Allow the pot to sit uncovered, off the heat, for 5 minutes. Fluff the rice with a fork and serve.