1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onions, garlic, and bell pepper. Sauté 2 minutes.
2. Add kidney beans, water, chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a boil. Cover. Reduce heat to simmer and cook 30 minutes.
3. Spoon half the mixture into a shallow bowl. Crush beans with a fork to make a puree. Add mixture back to the skillet and stir to heat through.
4. Serve beans over hot rice. Top with avocado and cilantro.
Makes 4 servings.