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

In a medium saucepan, bring the vegetable broth to a boil.

Add the rinsed rice, cover, and reduce heat to low; cook for about 18 minutes or until all liquid is absorbed.

While the rice cooks, heat olive oil in a large skillet over medium heat.

Add the diced onion and garlic, sautéing until fragrant and onion is translucent.

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

Add the rinsed black beans to the skillet and stir gently to combine.

Let the beans heat through for about 5 minutes.

Once the rice is ready, fluff it with a fork and add it to the skillet.

Mix well to combine everything.

Season with salt to taste.

Serve hot, garnished with fresh cilantro if desired.