Rice and Beans

This afternoon I pulled out my never-before-been-used rice cooker, and read the instructions. What? Just rinse rice, add rice, add water and push a button? Why have I not used this wonderful contraption before? It has been sitting neglected under my kitchen island for months and months! (Apparently, though, I can even make sticky rice in a rice cooker --I just checked it, and it is all gooey -- this may take some mastering, but I have heard that rice cookers are wonderful, so I'll keep trying!)

Here is the recipe I came up with. It smells wonderful! It looks like a long list of ingredients, but it is mostly spices, and if you don't have one it is not the end of the world, just leave it out and yours will taste different. Not worse, just different! Except for the beans. You might want to have those in there.

Black Beans and Rice

1 yellow onion, chopped
2 cans black beans, rinsed and drained
1 can diced tomatoes
2-3 cloves of garlic, diced
1 Tbsp dried cilantro
1 Tbsp dried basil
1 tsp garlic powder (too much garlic? no such thing!)
1/2 tsp onion powder
1-2 Tbsp chili powder
2 Tbsp cumin
1 tsp salt
1 tsp white pepper
2 Tbsp dried chopped chives
1 pinch crushed red pepper
2 cubes "Not Chick'n" bouillon
2-3 cups of water

Saute the onion and garlic just until soft, not browned.
Add the beans, tomatoes and spices.
Cook over medium heat until bubbly, then turn heat down and simmer until liquid is thick, about 10-15 minutes.
Add bouillon cubes and water, and simmer until liquid is thickened again, about 30 minutes.
Serve over rice.