Black Beans and Rice

1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1/2 teaspoon ancho chile powder or smoked paprika
1/2 teaspoon ground black pepper
1 1/2 cups long grain white rice
2 cans black beans, drained and rinsed
2 1/2 cups vegetable broth, boiling
Salsa
Sour Cream
Cilantro
Lime Wedges

1. Adjust an oven rack to the middle position and preheat the oven to 400
2. Stir together the cumin, coriander, chili powder, garlic powder, sweet paprika, salt, smoked paprika, and pepper in a small bowl
3. Sprinkle the mixture over the bottom of a rimmed sheet pan
3. Stir in the rice and black beans
4. Set the sheet pan on the oven rack
5. Pour in the boiling vegetable broth, and stir to combine
6. Cover the sheet pan with aluminum foil (it may take 2 sheets) and crimp it around the edges of the pan to form a seal.
7. Bake until the rice is fluffy and has absorbed all the liquid, about 25 minutes.
8. Remove the pan from the oven and let is stand, covered, for 5 minutes.
9. Carefully remove and discard the aluminum foil.
10.  Transfer the rice and beans to a large serving bowl, and serve with salsa, sour cream, diced cilantro, and lime wedges on the side.