Heat the olive oil in a medium saucepan over medium heat.

Add the finely chopped yellow onion and sauté for 4 to 5 minutes, stirring often, until the onion softens and turns slightly translucent.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.

Add the rinsed long-grain white rice to the saucepan and stir for 1 to 2 minutes so the grains are lightly coated in the oil and mixed with the onion and garlic.

Pour in the low-sodium vegetable broth and stir to combine with the rice mixture.

Add the drained and rinsed black beans, ground cumin, smoked paprika, dried oregano, fine sea salt, and black pepper. Stir gently so the beans are evenly distributed without breaking them too much.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.

Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam and finish absorbing any remaining liquid.

Uncover and gently fluff the rice and beans with a fork, loosening any clumps and mixing everything together evenly.

Sprinkle the chopped fresh cilantro over the Rice and Beans, taste, and adjust the seasoning with a little more salt or pepper if needed before serving.