Rinse the rice under cold water until the water runs clear.

In a pot, combine the rinsed rice and vegetable broth. Bring it to a boil, then reduce the heat to low and cover, cooking for about 18 minutes.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute.

Add the rinsed black beans and kidney beans to the skillet. Stir gently to combine and allow them to heat through for about 5 minutes.

Taste the bean mixture and season with salt and pepper as needed.

Once the rice is cooked, fluff it with a fork and add it to the skillet with the beans. Stir everything together until well combined.

Serve hot, garnished with fresh cilantro if desired.