Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.

Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.

Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.

Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.

Stir in beans and cilantro; let sit 10 minutes before serving.