Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for about 3 minutes until it softens. Add the minced garlic and cook for another minute until fragrant.

Stir in the white rice, paprika, and ground cumin. Toast the mixture for about 2 minutes, stirring often until the rice turns a bit translucent.

Pour in the vegetable broth and stir well. Cover the saucepan, reduce the heat to low, and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Then, stir in the black beans and cover again for 3 minutes to warm them through.

Season with salt and freshly ground black pepper before serving. Garnish with parsley.