In a large pot over high heat, bring Water (5 cup) to a boil after adding the Salt (2 tablespoon).
Once at a boil, add the Long Grain White Rice (4 cup) and stir well.
Bring to a boil again while stirring frequently.
Once water evaporates, lower heat to low and add Corn Oil (5 tablespoon). Stir well and cover.
Cook on low for 25 minutes. Do not uncover
After 25 minutes, uncover, stir fluffing up the rice. Cover again and cook for another 5 minutes.
In a large saucepan, over medium heat, add Corn Oil (2 tablespoon). Heat for about 2 minutes.
Add Onion (1/4 cup) and stir for about 1 minute. Then add Garlic (1 teaspoon) and stir for another minute.
Add Assorted Color Bell Peppers (1/2 cup), Lime Juice (1 tablespoon), Soy Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), Adobo Seasoning (2 tablespoon), Ground Oregano (1 tablespoon) and Olives (2 tablespoon). Stir well.
Add the Tomato Sauce (1 can) and Fresh Cilantro (1/4 cup). Stir well.
Add the Black Beans (1 can) and Water (29 fluid ounce) and bring to a boil.
Once at a boil, lower heat to simmer and cook for about 10 minutes.
With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
Cook until beans reach the desired thickness or consistency. Serve together with white rice.