In a medium nonstick skillet cook 1/4 cup chopped onion and 1 clove garlic, minced, in 1 tsp. hot olive oil over medium heat until tender. Add half of a garlic chicken sausage link, halved lengthwise and sliced; 1/2 cup canned reduced-sodium black beans, rinsed, drained, and slightly mashed; 1/4 cup reduced-sodium chicken broth or water; and 1/8 tsp. ground cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Meanwhile, in a small saucepan toast 1/4 cup quick-cooking brown rice in 1 tsp. hot olive oil over medium-high heat. Add 2/3 cup water. Bring to boiling; reduce heat. Simmer, covered, about 11 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in 1/2 cup thinly sliced spinach, kale, or other dark green leafy vegetable. Let stand, covered, for 2 minutes. Spoon rice mixture into a bowl; top with sausage mixture. Squeeze an orange wedge over top.