In small bowl, mix together olive oil, bitter orange marinade, garlic, cumin, oregano and ½ tsp. Adobo; set aside. Place turkey breast, skin side-down, between two sheets plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey skin side-down to glass baking dish. Pour reserved marinade over turkey to submerge; cover with plastic wrap. Refrigerate at least 4 hours, or up to 48 hours.
Heat oven to 425°F. Bring turkey to room temperature 30 minutes before cooking; discard marinade. Meanwhile, in small bowl, mix together rice and beans; set aside.
Using paper towels, pat turkey dry. Place turkey skin side-down on work surface so that long side is closest to you. Season with Adobo. Spread rice and bean mixture on turkey breast, leaving 1” boarder all around. Starting with long side, roll turkey breast, jellyroll-style to enclose rice and bean mixture, creating long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. Transfer turkey, seam side-down to foil-lined baking sheet. Season skin with Adobo. Roast turkey, occasionally turning baking tray for even browning, until cooked through (temperature will register 160F on quick-read thermometer when inserted in center of turkey, touching the stuffing ), 1 hour – 1 hour and 15 minutes.
Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½” slices.