In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and cumin seeds. Cook and occasionally stir for 5 to 7 minutes or until the onion is softened and translucent.

Add the ground cumin, green chilies, salt and black pepper. Stir and cook for 1 minute.

Add the vegetable broth, black beans and pinto beans. Gently stir to combine and bring to a simmer.

Add the cooked rice and gently stir to fully combine. (Gently incorporated to avoid breaking up the beans.)

Bring the mixture to a simmer, cover and lower heat. Cook and occasionally stir for 10 minutes or until most of the liquid is absorbed. Add additional salt and pepper if desired.

Remove from heat. Serve in individual bowls topped with the chopped cilantro.