Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside. Heat oil in a large Dutch oven over medium heat. Add tomato and next 7 ingredients (tomato through garlic); sauté 5 minutes or until tender. Add beans, water, and next 6 ingredients (water through broth); cover, reduce heat, and simmer 1 hour or unitl beans are tender. Stir in rice, and simmer an additional 3 minutes or until thoroughly heated.