Cook rice and garlic in oil in 2-quart saucepan until rice is lightly browned, about 2 to 3 minutes. Add broth, cumin and oregano. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in picante sauce and onion. Makes 6 servings