In a large cast-iron skillet, heat 2tbsp olive oil and garlic over medium heat. When the garlic starts to sizzle, add the onion, chili and bell pepper. Saute for 6~8 minutes or until the veggies are soft.
Stir in the rice and fry for 7~8 minutes, stirring frequently.
Then add the ground cumin, beans, bean-cooking liquid, worcestershire sauce, salt and pepper. Stir frequently and mash the beans into the rice with the back of the spoon.
Cook until most of the liquid is absorbed but the rice is still moistm about 10~12 minutes. If the mixture looks too dry, then drizzle 1~2tbsp of additional liquid to get the desired consistency.
Stir in the chopped cilantro and remove from heat. Serve with hot sauce.