Sauté the Aromatics:

o Heat the extra virgin olive oil in a large pot or deep skillet over medium heat.

o Add the diced onion and bell pepper to the pot and sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.

o Add the minced garlic, ground cumin, and red pepper flakes to the pot. Sauté for an additional 1-2 minutes until fragrant, stirring constantly to avoid burning the garlic.

Add Tomatoes and Rice:

o Pour in the can of diced tomatoes, including the juice, and stir to combine with the sautéed vegetables and spices.

o Add the long grain brown rice to the pot and stir well to coat the rice with the vegetable mixture.

Cook the Rice:

o Pour the vegetable broth into the pot and bring the mixture to a boil.

o Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 35-40 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during the cooking process to ensure proper steam absorption.

Add Black Beans:

o Once the rice is cooked, add the rinsed and drained black beans to the pot.

o Stir gently to combine and cook for an additional 5 minutes, allowing the beans to heat through and the flavors to meld together.

Finish with Cilantro:

o Remove the pot from heat and stir in the chopped fresh cilantro.

o Taste and adjust seasoning if needed, adding more salt or red pepper flakes according to your preference.

Serve:

o Serve the Red Rice and Beans hot as a main dish or a side. Top with extra fresh cilantro or a splash of lime juice for added flavor, if you like.

o Enjoy this hearty and flavorful dish with a side of avocado, a dollop of sour cream, or your favorite hot sauce.