Start by rinsing your beans under cold water to remove the excess sodium. Dice the onion and mince the garlic.

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and reduce the heat to low. Let it simmer according to the package instructions (usually around 15-20 minutes) until all the water is absorbed.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Then, stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Stir in the drained beans and cumin into the skillet. Season with salt and pepper to your taste. Cook for another 5 minutes, stirring occasionally so the beans are heated through and nicely flavored.

Once the rice is cooked, fluff it up with a fork and add it to the skillet with the beans. Stir everything together until well combined. Taste and adjust seasoning if needed.

Serve hot, garnished with fresh parsley or cilantro for a bright touch. Enjoy with your preferred toppings!