Prepare black beans.
When the beans are tender but not mushy, remove from the heat and reserve in their liquid.
Meanwhile, in a saucepan, heat the oil over medium heat.
Add the rice and stir to coat with the oil.
Cook, stirring frequently, until the rice is aromatic and beginning to brown.
Add the broth or water all at once.
Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
Let the rice stand 10 minutes.
While the rice cooks, heat the remaining 2 teaspoons oil in a large saucepan and cook the onion until it starts to brown, about 3 minutes.
Add the garlic, chile, cumin, and oregano.
Cook, stirring, 2 minutes.
Add 2 cups of the reserved cooked beans and ½ cup of their broth to the onion mixture.
Add the cooked rice and stir gently to mix with the beans.
Add salt.
Cook about 5 minutes to heat through.
If the mixture is not moist, add ½ cup additional bean broth.
(Cover and refrigerate extra beans for another use.
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