Rice with Black Beans

Chop the medium onion into small pieces and mince the garlic cloves.

Heat a large skillet or pot over medium-high heat and add the chopped onion, cooking for 2-3 minutes until softened.

Add the minced garlic to the skillet and stir constantly for about 30 seconds until fragrant.

Pour in the can of stewed tomatoes (with juice), rinsed and drained black beans, water, and oregano, stirring to combine.

Bring the mixture to a boil, then add the minute brown rice and stir well to distribute evenly.

Reduce heat to low, cover the skillet, and let simmer for 5-6 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let stand covered for 2 minutes, then fluff with a fork before serving.