Rinse the white rice and put in rice cooker with just a small amount of olive oil (1/4 tsp) and a small amount of salt. Set the rice cooker to cook.
2
Put the remaining olive oil, black pepper, chopped celery, chopped onion, and chopped carrot into a dutch oven until the onion is translucent. (med-high heat is fine).
3
Add in garlic at the end and then put aside (I actually puree this mixture with a hand-blender and a 1/4 cup of water because I don''t like veggies much - it''s a great way to hide them!)
4
For fast cook times, remove the casings on the sausages and brown them. Otherwise, brown them and then cut into bite-size peices.
5
In the Dutch oven on the stovetop, combine the black beans, diced tomatoes, cumin, the sausage, and the veggie mixture and bring to a simmer.
6
If you started this right when you put the rice in, after about 5-10 min of simmering the rice will be ready. Either top the rice with the black bean mixture, or mix everything together. I top with a small amount of shredded cheese (parmesan, or mexican)
