Rinse rice in a colander until water runs clear; transfer to a small saucepan. Add 2 cups water and ½ tsp salt; bring to a boil. Reduce heat to low, stir, and cover. Cook until liquid is absorbed, 16-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Make salsa.

Make guacamole.

Make beans.

Add remaining cilantro and juice of ½ a lime to rice. Stir to combine.

Place rice in a bowl and top with beans, salsa, guacamole, and cheddar. Enjoy!

Add ½ of the onion, ¼ of the garlic, juice of ½ a lime, ½ tsp salt, and ¼ tsp pepper to diced tomatoes.

Mix. Set aside.

Meanwhile, add ½ of the cilantro, ⅓ of the garlic, juice of ½ a lime, ½ tsp salt, ¼ tsp pepper, and cumin to taste to avocado.

Mash and mix until well combined. Set aside.

Heat a skillet over medium heat.

Coat bottom of skillet with coconut oil. Add beans, ½ cup water, remaining onion, garlic, ½ tsp cumin, ½ tsp oregano, ½ tsp salt, and ¼ tsp pepper. Stirring occasionally, cook until water is reduced by half and beans are heated through, 5-10 minutes.