Black Beans & Rice

Add the garlic, cumin seed and Mexican oregano and toast until fragrant. Add the rice and stir. Add water and salt; bring to a boil, lower heat to simmer. Cover the pan and cook for 10 minutes. Remove from heat and steam for 10 more minutes. Fluff rice and add in cooked pinto beans with enough cooking liquid from the beans to moisten the rice. ................
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