Mexican beans and rice

This has been my go to meal as of late.  It does require some prep beginning the night before, and an hour in the morning, but then everything then goes in the crock pot for the day. Another bonus, it's cheap.  This feeds my family of 5 for days!  It can be meatless, but usually I add bacon.  If you need to, I grill chicken breasts to go with it.  And, it's gluten and dairy free!

Here's the recipe:

Beans
1 lb. dry pinto beans
1 onion diced
1 can diced tomatoes
1 bunch cilantro, chopped
2 tsp cumin
2 TBSP chicken bullion
Salt and pepper to taste

Soak the beans in 6 cups of water overnight (6-8 hours)  In the morning, drain beans, return to pot add 5 cups of water.  Bring to boil and cook for 1 hour, adding no additional ingredients.  After 1 hour, add remaining ingredients and cook an additional 10 min. You can serve over rice (recipe follows) at this point, OR if wanting to use the crock pot, after cooking the beans for the hour, transfer to crock pot and add the rest of the ingredients.  Cook in crock pot 4 hours on high, or low all day.  Then serve over rice. (recipe follows).

Rice
2 cups long grain white rice
2 tbsp oil
4 cups water
2 tsp cumin
1/2 can diced tomatoes
1 tsp salt (or adjust to taste)

Sautee uncooked Rice in oil until lightly brown, stirring frequently.  Add remaining ingredients, cover and cook for 20 minutes, or until Rice is done.  Do not stir.