Here's a nice something-something to have on hand.
Rice: I used the 'real' (brown) rice that takes 40 minutes. It usually calls for 2 - 2 1/4 cups water and 1 cup rice. I started with 1 3/4 cup water with 1 cup rice and cooked for 30 minutes. I then added 2 cans chopped tomatoes (with the juice), chopped cilantro (about 1/2 bunch), and 1/2 envelope taco seasoning (you can add more or less to taste). Continue cooking for another 10 minutes or until rice is tender. Add 1 can black beans. I use glass pie pans a lot. This recipe makes enough for 2, 8-inch pie pans. (you can freeze one for later) Top with your favorite shredded cheese (I use a generous amount of colby jack) and microwave (or bake) until melted.