Rinse the brown rice under cold water until the water runs clear. Heat a medium pot over medium-high heat and toast the dry rice for about 3 minutes, stirring frequently, until it smells slightly nutty. This is the step that keeps grains separate.
Add olive oil to the toasted rice along with the diced onion. Cook for 4-5 minutes until softened. Stir in garlic, cumin, smoked paprika, and salt; cook for 30 seconds more until fragrant.
Pour in the vegetable broth or water, bring to a boil, then reduce heat to low, cover tightly, and simmer for 40-45 minutes without lifting the lid. The rice should be tender but still hold its shape when you press it with a fork.
While the rice cooks, make the salsa: combine tomatoes, cucumber, red onion, cilantro, ginger, serrano chile, lime juice, sesame oil, and salt in a medium bowl. Stir well and set aside to let flavors meld for at least 10 minutes while you finish cooking the beans.
When rice is done, fluff with a fork and stir in both cans of beans. Cook together uncovered for 2 more minutes so the beans warm through and absorb some of the rice's flavor. Season generously with salt and pepper to taste.
Serve the brown rice and beans topped with the ginger chile salsa. If you like it hot, add an extra squeeze of lime or a few dashes of your favorite hot sauce.
