• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, cumin and chili flakes and cook, stirring occasionally, about 6 minutes.
• Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley or cilantro. 
• Other varieties: add zucchini, carrots, mushrooms.

I never used to like pancakes and these converted me! Very fluffy and delicious.

2 cup flour
4 TBSP sugar
4 tsp baking powder
1 tsp salt
1 1/2 cup milk
4 eggs, separated (discard the yolks)
4 TBSP butter, melted

Mix dry and wet ingredients separately, excluding the egg whites. Mix dry and wet ingredients together. Whip the egg whites until firm and fold them into the batter. This makes about 16 4"-5" pancakes. You can also substitute the milk for buttermilk if you want (I prefer regular 2% milk though).  Great with Buttermilk Syrup.