Sauté the aromatics: In a large pot, heat a splash of oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.

Add the spices: Sprinkle in the cumin and stir for about 30 seconds to release its earthy aroma.

Mix in the beans: Pour in your black beans, including their liquid for added richness. Stir and let it simmer gently for about 5 minutes.

Incorporate the rice: Add rinsed long-grain rice and vegetable broth. Stir well, ensuring the rice is covered by the liquid.

Cook the dish: Bring to a boil, then reduce to low heat, cover with a lid, and simmer for about 15-20 minutes until rice is tender.

Fluff and finish: Remove from heat and let sit for 5 minutes with the lid on. Fluff the rice and beans gently with a fork.

Garnish and serve: Serve warm, garnished with chopped fresh cilantro and a squeeze of lime juice.