Rinse rice, prepare as usual. Transfer to large stockpot when done, set aside. Chop pork into 1/2 inch pieces, cook at medium heat until tender. Finely chop onion, garlic and cilantro. Add to pork, along with tomato paste, olives and beans. Simmer on low heat, stirring frequently. In small pan, heat oil. Drop in a few seeds. If they bubble, the oil is hot enough. Remove oil from heat, stir in remaining seeds. Extract as much color as possible without burning seeds. Using a strainer, pour oil into pork mixture. Add pork mixture to rice, stir until rice is orange. Cook on low for 10 minutes, serve.