Black Beans and Rice
Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes.
Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.
Stir in beans, cumin, and cayenne; cook until beans are warmed through.
2 cloves, minced
3.5 cups canned, drained
1 teaspoon ground cumin
1.5 cups low sodium, low fat vegetable broth