Heat half the oil (2.5 Tbsp) in a cast aluminum or cast iron pot over low heat and sauté cilantro, garlic, diced onion, thyme, celery, olives, oregano, cubanela, capers.Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato sauce. Add beans, also while stirring, and season with salt.
2. Adding water
Once heated through, add 5 cups of water and bring to a boil over medium-high heat Try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don't low-ball it).
3. Cooking rice
Once the water reaches a rolling boil stir in the dry rice, and simmer stirring frequently to prevent the rice mixture from sticking to the bottom and scorching. Make sure to remove the rice that sticks to the bottom.
4. Simmer
When the water has evaporated cover with a tight-fitting 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 for another 5 minutes. After this, the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.