Black Bean Vegetable Rice

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, minced

3/4 cup uncooked white rice

1 1/2  cups low sodium, low-fat vegetable broth

3 1/2 cups canned black beans, drained

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

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.