Start a day ahead. Cook the rice in salted water until tender. Drain well, let cool, cover, and refrigerate until the next day.
Finely chop the onion. Chop the garlic cloves, but keep them separated from the onion. Chop the red bell pepper into small cubes.
Heat the oil in a Dutch oven or another heavy-bottomed pot. Cook the onion until translucent. Add the garlic and the red bell pepper and cook on medium-low heat for about 4-5 minutes or until softer.
Add the black beans and the water from the cans as well. Stir well and add the Worcestershire sauce. Heat for about 5 minutes, stirring from time to time, it should not get too dry.
Add the cooked rice and stir carefully but thoroughly. Let the rice heat through, about 5 minutes, stirring often.
Add chopped herbs, salt, pepper, and the juice of 1 of the limes.
Adjust the taste with more salt and Worcestershire sauce, if necessary.