Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, sauté until soft.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in rice and vegetable broth. Bring to a boil.

Reduce heat to low, cover, and simmer for about 20 minutes, or until rice is cooked.

Incorporate the canned beans, chopped tomatoes, cumin, salt, and pepper. Stir and cook for an additional 5 minutes.

Remove from heat and add lemon juice and fresh herbs. Mix well before serving.