I learned about rice and beans from Waldo Pacheco. This is not his recipe: olive oil or butter n yellow onions 3n cloves garlic n 12-oz cans Goya white beans n cubes Knorr beef bouillon n teaspoons freshly ground black pepper 3n teaspoons cumin n cups rice, preferably sushi rice Put rice in rice cooker. Add water as specified on rice package. (Default: 2 cups water per cup of rice.) Turn on rice cooker and forget about it. Chop onions and fry in oil, over fairly low heat, till glassy. Put in chopped garlic, pepper, cumin, and a little more fat, and stir. Keep heat low. Cook another 2 or 3 minutes, then add beans (don't drain the beans), and stir. Throw in the bouillon cube(s), cover, and cook on lowish heat for at least 10 minutes more. Stir vigilantly to avoid sticking.