Cook the onion, green bell pepper, and garlic until tender in a large deep pan, in the olive oil, stirring constantly. Add the remaining ingredients, except rice. Cover, bring to a boil, and simmer over low heat for 30 minutes. Remove from the heat and bring to room temperature. Pour cooled mixture into a labeled 1-gallon freezer bag. Freeze.
To serve, thaw the mixture. Heat, uncovered, 30-40 minutes, stirring occasionally. Cook the jasmine rice according to package directions. Serve the hot bean mixture over the cooked rice.