Rice is not that hard... I started using regular rice a few years ago. I never had before that because I think my mom never could cook regular rice, just the stuff in the bag that you boil.

Read the directions on the bag. It specifically says DO NOT LIFT THE POT LID while it is cooking. I usually take it off the heat about 5 minutes early and just let it sit and absorb the rest of the liquid, then stir before serving. I have never had an issue with it being too watery.

For the black beans, omg you can do so many things. I have used canned, but I've also used the bag kind that you soak over night - those tasted better. So get your beans ready, and a pot with some onions, garlic... I also like to add diced tomatoes, white pepper, chili powder (just a bit), oh and carrots, I love the color contrast.

In this case, I would begin by sauteing the veggies in some olive oil. Just because it will take loner for things like carrots and garlic to soften then it will for the beans to cook. When they are looking nice and brown, add the beans and stir. Wait until it bubbles and let it reduce a bit so its more like a chili then a soup (that's the case with the canned beans anyway, if you use the soaked beans, add some chicken broth for liquid, just a little though, 1/2 cup maybe, you want it to boil off mostly).

So when the beans are the consistency you want, and the rice if finished and fluffed, combine and serve. You were not trying to cook them together were you?

Anyway, hope that helps. I use recipes for some things, mostly things that have to bake, like my corn casserole, but when it comes to throwing stuff like beans and veggies in a pot I just go with what I like and keep going until it tastes good.

I love black beans though. Make soup in the autumn and winter months. Its fantastic. I make my own garlic croutons to add. OMG, divine.