In a large pot, heat avocado oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic, cumin, oregano, and salt, cooking for an additional minute.

Incorporate drained and rinsed red beans and long-grain rice into the pot. Pour in vegetable broth, stirring well to combine.

Bring the mixture to a boil, then cover and reduce heat to simmer. Cook for about 20 minutes or until all liquid is absorbed and the rice is tender.

Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork and serve hot.