Drain all liquid from the can of tomatoes into a measuring cup. Add enough water or broth to yield 2 cups of liquid. 

Pour into a small pot. 

Add garlic powder, onion powder, chili powder, and salt. Stir to combine. 

Bring to a boil. Add rice. Stir to combine. 

Let mixture return to a boil, then reduce heat until the liquid is just simmering. 

Cover and cook for 20-25 minutes, or until all liquid is absorbed into the rice. 

While rice is cooking, heat the olive oil in a large, high sided skillet over medium heat. 

Add onion, cook 2-3 minutes. 

Add garlic and cook for another 2-3 minutes, or until the onion is translucent.

Reduce heat to low and add the black beans and tomatoes to the pan. 

Warm the beans and tomatoes through. 

Remove skillet from heat and wait for the rice to finish cooking. 

Once rice is cooked, fluff the rice with a fork before adding it to the skillet with the beans, tomatoes, garlic and onions. 

Stir everything together to combine. Fold in the cilantro. 

Serve warm.