Moro de Habichuelas (Dominican Rice and Beans) is one of the most common dishes on the Dominican table, and you can modify it by using other types of beans.
Heat half the oil in a pot over low heat and sauté cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, stir in tomato sauce then add beans.
Once the water reaches a rolling boil stir in the rice and simmer, stirring frequently to avoid sticking. When the water has evaporated cover with a tight lid and simmer over very low heat for 15 minutes.
After the 15 minutes have passed uncover, drizzle the remaining oil, and stir. Cover again another 5 minutes. Serve with meat, (or seafood), a side dish, and salad