Instructions: In the rice cooker, place 1 tablespoon olive oil and saute the garlic. Add the chicken bouillon. Add the rice and stir for 3 minutes until the rice turns a little golden. Add the vegetables. Fill the rice cooker up to the 2 cup mark with water and stir. Place lid on and let the rice cook, according to the manufacturers directions. Meanwhile, place the remaining 2 tablespoons olive oil in the frying pan along with the balsamic vinegar, soy sauce and onions; cook until onions are translucent. Drain the beans. Mix the beans into the onions; bring to a boil. Once the rice is cooked, fluff with a fork. (For better texture, cook the rice the day before and let it sit overnight in the refrigerator. Reheat in
microwave.) Add the hot rice and cilantro to the bean mixture in the skillet.

Serve.

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