Place the rice in a strainer and rinse under cool running water.  Heat a heavy bottom pan or cast iron skillet over low heat and add the rice. Dry roast the rice for 3 minutes, stirring occasionally until rice is dry and aromatic.

Place the roasted rice in a pot. Add the coconut water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 45 minutes to 1 hour or until the water is absorbed and rice is tender. Remove from heat and set aside until you have the beans ready.

Meanwhile, heat a large skillet over medium high heat. Add the olive oil. When the oilis hot, add the onion and saute for 2-3 minutes. Then add in the bell pepper, tomatoes, garlic, chili powder and cumin. Continue to saute for 2 more minutes. Carefully add the rinsed and drained black beans. Fold the bean mixture into the cooked rice, sprinkle with cilantro and squeeze a couple of the times over the top of the rice.