Quick black beans and rice

1. Prepare the Ingredients:
- Dice the onion into small pieces.
- Rinse the canned black beans in a colander and set them aside to drain.

2. Cook the Rice:
- In a medium saucepan, cook the brown rice according to the package instructions. Typically, you will need double the amount of water to rice (around 3 cups of water for 1.5 cups of brown rice).
- Bring the water to a boil, add the rice, reduce the heat to low, cover, and simmer for about 35-40 minutes, or until all the water is absorbed and the rice is tender.

3. Sauté the Onion:
- While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.

4. Add the Spices and Tomatoes:
- Once the onion is sautéed, stir in 1/2 teaspoon of garlic powder and 1 teaspoon of dried oregano. Cook for an additional 1-2 minutes until the spices are fragrant.
- Pour in the 2 cups of canned tomatoes, including their juice. Stir to combine and let the mixture simmer for about 5 minutes to let the flavors meld.

5. Combine the Beans:
- Add the 2 cups of black beans to the skillet. Stir well to combine all the ingredients.
- Allow the mixture to simmer for another 5-7 minutes, stirring occasionally, until everything is heated through.

6. Mix in the Rice:
- Once the rice is cooked, add it to the skillet with the black bean and tomato mixture.
- Stir well to ensure the rice is evenly combined with the beans and vegetables.

7. Serve:
- Taste and adjust seasoning if needed (you can add salt and pepper to taste).
- Serve the quick black beans and rice hot as a main dish or a side.

Optional:
- Garnish with fresh cilantro, lime wedges, or a dollop of sour cream for an extra touch of flavor.