Place rice in a strainer and rinse under cool running water.

Heat a stainless steel or cast iron skillet over low heat and add rice.

Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.

Place the roasted rice in a pot. Add 4 cups water and salt and cover with a lid.

Bring to a boil. Lower heat and simmer for 45 minutes, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for 1 hour.

Meanwhile, heat a large skillet over medium high heat.

When pan is hot, add olive oil.

Add the onion and sauté for 2 to 3 minutes.

Add the bell pepper, garlic and chili powder.

Continue to sauté for 2 more minutes.

Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes.

Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.

Serve beans over brown rice with cilantro and lime wedges.