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Add 2 tablespoons of the olive oil to a large heavy-duty pot or skillet over medium heat. Add the onion, garlic, and salt, and sauté for 5 minutes, or until the onion has softened. Stir in the cumin, coriander, oregano, and chili powder.
Add the remaining 2 tablespoons olive oil and the brown rice, and cook for 3 minutes, or until the rice is a bit softened. Increase the heat to medium-high and add the black beans, 2¾ cups water, and the bouillon cubes. Cover the pot, bring to a boil, and cook for 5 minutes.
Reduce the heat to a low simmer and cook for 50 to 60 minutes, until the rice is tender, stirring halfway through the cooking time. Fluff the rice and beans with a fork before serving.
Cook's note: If you have a large rice cooker, follow the recipe instructions through cooking the rice in the oil. Then transfer the rice and all the other ingredients to the rice cooker to finish cooking