In a 3 quart pan over medium high heat, cook and stir diced onion in olive oil for 2-3 minutes, until tender.
Add in garlic and cook for an additional 30 seconds. Season with cumin.
Add in rice, black bean liquid (from the can of black beans) and water. Stir in black beans, drained of any remaining liquid.
Bring to a boil, cover with lid and then turn the heat down to low so the liquid is just simmering. Cook for 20 minutes, remove from the heat and let the pan sit with the lid on for 5 minutes before serving.
Notes
Additions: You can also add diced green chiles, sliced jalapenos or even drained corn to this recipe.