Black Beans, Yellow Rice, Chicken, and Brussel Sprouts

Tonight was epic.....I had four pots cooking food and all of my food came out hot and cooked perfectly. The black beans cooked all day (crockpot) and were amazing, the yellow rice (although I prefer the packaged in the yellow wrapper) was really yummy, chicken with smoked chipotle seasonings, and brussel sprouts. I cooked enough food to feed an army...too bad I ate by myself tonight.
Black Beans Recipe:
1 cup dry black beans, soaked overnight and drained
4 cups of water
1 small onion, chopped
1 small carrot, chopped
2 cloves of garlic, minced
1 bay leaf
1 tsp. cumin

In a 3-quart saucepan, combine beans, water, onion, carrot, garlic, and bay leaf. Bring to a boil over medium heat and simmer, uncovered, about 2 1/2 hours, or until beans are tender and almost all liquid is absorbed. Discard bay leaf. (May be made up to 2 days ahead; reheat before serving).

Yellow Rice Recipe:
2 cups chicken stock
1 small onion, finely chopped
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tumeric
1 cup uncooked long-grain brown rice

In a 2-quart saucepan over low heat, sautee onions in oil until tender, about 5 minutes. Add the garlic and sautee 1 minute. Stir in tumeric, then rice. Add stock. Bring to a boil, cover and simmer 45 minutes over low heat, or until rice is tender and all liquid is absorbed. Do not Stir. Spoon beans over rice.