A tasty, nutritious, easy-to-make, vegetarian black bean soup that's also inexpensive to make.
Prepare the rice according to the package instructions. Let the rice cool and refrigerate until you're ready to serve.
In a slow cooker set to low, combine water, Goya seasoning packets, stock, white wine, black beans, onion, bell peppers, cumin, ground red pepper, black pepper and bay leaves. Cover and cook for 6 hours. In the last 30 minutes of cooking, add thyme and parsley.
Serve with a small portion of rice (about 2 to 3 tablespoons) and garnish with green onions and sour cream.