Menestra de Porotos (Ecuadorian Bean Stew)

Ingredients

• 1 lb. dry pinto beans (soaked overnight)
• 2 T canola oil
• 1 red onion, diced
• 1-1/2 T garlic, minced
• 1 c diced and peeled tomatoes
• 1/2 t achiote powder (or paprika)
• 1 t whole cumin seeds
• 1 t ground cumin
• 1/2 T chili powder
• Salt and pepper to taste
• 8 c water
• 3 T cilantro, finely chopped
• 2 T olive oil
• 2 T white onion, finely diced
• 1/2 t garlic, minced
• 2 c long grain white rice
• 2-1/4 c water