Heat the olive oil In a large skillet set over medium high heat.
Pour the rice into a fine mesh sieve and rinse thoroughly.
Add the rice, tomato sauce, broth and taco seasoning to the hot pan with olive oil. Stir and bring to a boil before turning the heat to a simmer. Cover and cook on low for 45-50 minutes, test for doneness.
Once rice is cooked add black beans and fluff with a fork. Place the lid back on and let the beans warm white the rice continue to steam for another 5 minutes.
Garnish with optional toppings like cilantro, quest fresco, avocado or salsa.