In a medium sauce pan, bring 1 can diced tomatoes with juice, half the chopped onions and 3 cups of water to a boil. Add rice, cover and reduce heat to simmer. Cook for about 30-40 minutes or until liquid is absorbed.
In a separate pan, saute the rest of the onions, garlic and ginger in the oil. Add the remaining can of diced tomatoes with juice, the coconut milk, beans and salt. Simmer until thoroughly heated and thickened.
Serve beans over rice with cilantro sprinkled on top. Delicious served with fresh cut pineapple!