Newman's Own Salsa (mild or medium).
Canned black beans w/ liquid, bring to a boil (I find that the WestBrae Organic black beans are more tender and easier to mash than regular grocery store brands. However, I haven't been mashing or pureeing them lately. A year ago, I started with a couple spoonfuls of black beans several times a week, now I can have 1/2 cup or so. I make sure to chew them thoroughly!)
I used Texmati long grain white rice, but I've also used brown rice. I sautee 2 T of chopped onion, 1 clove garlic in my rice cooker and add 1/4 tsp cumin. Then I add the rice and sautee that for about one minute, mixing the onions, garlic and cumin w/ the rice, before adding water. Once I add the water, I add three - five T of salsa on top, without mixing it in. The rice cooker does the rest. It's pretty easy! 
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Re: Beth
