Put the pot in the rice cooker base, add a splash of oil, the onion, garlic, and beans. Plug in and set to cook. When hot, stir with a wooden spatula or the spoon that usually comes with rice cookers.

Add the rice and gently stir for 5 minutes.

Keep the cooker set to cook (indicator light on).

Dissolve the bouillon cube or powder, or salt, in the first cup of bean broth and pour into the pot. Stir, then add the second cup of bean broth and the parsley sprig.

Cover and cook until the rice cooker automatically switches to warm (about 20–25 minutes, depending on your rice cooker model).

When cooking time is up, your rice and beans are ready.

Serve with a side of vegetables or your choice of meat.

Tips: If you use the bouillon cube or powder, you don’t need extra salt. I usually stir the rice once during cooking (optional), then stir lightly after it’s done and leave it covered a bit longer before serving. Don’t use a metal spoon, as it can damage the nonstick coating. Unplug the rice cooker before serving.