In a small saucepan, cook rice as package directs.
Meanwhile, heat oil in a large nonstick skillet over med hi heat. Add 1 1/2 c of onion, saute a few minutes then add green chilis, cook until onion is tender, about 5 minutes. Add garlic, cumin, and oregano: cook, stirring, until fragrant, about 30 seconds
Stir in beans and their liquid, tomatoes, and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat: stir in vinegar and cilantro.
To serve, spoon beans over rice and sprinkle with remaining onion, squeeze lime juice over the top. Yeilds about 1 cup of beans and 1/2 c of rice per serving.