Spicy Beans with Coconut Rice

For the rice:

brown rice

coconut milk

water

salt

For the beans:

olive oil or coconut oil

red onion, chopped

garlic, minced

medium tomatoes, peeled and roughly chopped (or 1 15 oz. can of peeled tomatoes, roughly chopped)

red kidney beans

pinto beans

slices of chipotle pepper from a can of chipotle peppers in adobo sauce + 1-2 teaspoons of the sauce (depending on your spice tolerance)

salt

avocado, sliced

About 4 tablespoons fresh cilantro, chopped