WE OWE THEM SO MUCH, YET WE STILL DON'T LIBERATE THEM:

Cuban Rice and Vegetables (NewsOK, 4/18/07)

1 (10.5 oz) can vegetarian vegetable soup
½ cup salsa, any heat level
½ cup canned corn, drained (no added salt)
½ cup canned black beans, drained and rinsed
1 ½ cups uncooked long-grain rice

Preparation:

Heat the soup + 1 can water, the salsa, corn, and black beans to a boil in a large covered saucepan. Stir in the rice, return to a boil, stir again, reduce to medium-low heat and simmer until the liquid has been absorbed and the rice is tender.