We cook dried pinto beans with lard and salt. Salt the water until it tastes like the ocean. Then use two or three heaping tablespoons of lard. Cook the beans in the boiling lard salt water for a few hours until tender. Make sure to hold the beans at a rolling boil for the first 20-30 minutes and then reduce to simmer. It'll deactivate the enzyme that makes you gassy. I usually do 2-3 cups of dried beans this way and it'll feed us all week.

For rice we use jasmine in a rice cooker. Replace the water with stock made with Knorr Caldo con sabor de pollo, "Chicken flavor bouillon" and el Pato spicy tomato sauce. It should be the same volume substitution for the water used with your rice cooker. This makes the rice very tasty due to the msg in the mexican bouillon and the spices in the el Pato.

My family eats this so often we buy pinto beans by the 50lb bag.