If your little ones express interest in the kitchen, put them to work as sous chefs rinsing rice, sorting beans, and measuring ingredients. If their tastes are closer to the picky range then leave out the garlic and cilantro.

Yield: 6 servings

Add beans to a pot and cover with at least 4 inches of cold water. Soak overnight. Drain beans, discarding liquid. Return beans to pot, and cover with at least 2 inches cold water. Bring to a boil, reduce to a simmer, and cook until tender, about 45 minutes. Drain beans, reserving 2 cups liquid.

Add reserved liquid to a pot with chicken stock. Bring to a boil, and add rice. Stir for 1 minute. Cover tightly, and reduce to a simmer. Cook until rice is tender and liquid is absorbed, about 20 minutes.

Add 2 tablespoons oil to a large nonstick pan on medium heat. Add onions, and season with salt and pepper. Cook for 6 minutes, stirring occasionally. Add red pepper, and cook another 6 minutes. Add garlic, and cook 1 minute. Add beans, rice, remaining tablespoon oil, lemon juice, and cilantro. Cook, stirring to combine, until warm, about 5 minutes.