College Congri

1 can black beans, drained (reserve liquid)
1 cup white long grain rice
1 Tablespoon oil
1 clove minced garlic
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Drain black beans into measuring cup to reserve liquid.  In a medium sized pot with a lid that will seal well*, heat oil over medium heat.  Saute garlic 30 seconds.  Stir in cumin and oregano.  Stir in rice.  Add beans.  Add water to reserved bean liquid to make 2 cups, add to pot, stir.  Increase heat and bring to a boil.  Give the mixture a stir, cover, and turn down heat to low.  Cook 20 minutes.  Fluff before serving. 

For additional flavor you can add 1/4 cup chopped onion - saute until translucent, then add the garlic and follow the recipe.  You can also add 1 bay leaf before covering. 

*If the lid of your pot does not seal well, cover the pot with tin foil and then put on the lid.  That usually creates a nice seal.