Company Rice with Beans

Serves 4

1 cup rice, brown or white

2 cups water

1 tbsp. oil

1 medium onion, coarsely chopped (2/3 cup)

2 cloves garlic, crushed or finely minced

2 medium zucchini (about 1 lb., coarsely chopped

1 14-ounce can diced tomatoes, with juice

½ tsp. oregano

1 16-ounce can beans (kidney, pink, black, or garbanzo), drained

Salt and freshly ground black pepper to taste

1 cup shredded cheese (eg, Cheddar)

In a medium saucepan, combine the rice, water, and salt.
Bring the mixture to a boil, reduce the heat, cover and simmer for 20 minutes (35 minutes for brown rice). Keep the pan covered until the vegetable mixture is done.
Meanwhile, heat the oil in a large skillet, add the onion and garlic, sauté until soft.
Add the tomatoes, zucchini, and oregano. Cover the skillet, and simmer for about 5 minutes or until the vegetables are tender-crisp.
Add the beans, and simmer the mixture, stirring it occasionally, until it is heated through. Season with salt if desired, and pepper.
To serve, spoon the vegetable-bean mixture over the hot rice, and sprinkle the cheese on top.

You can vary the flavor a bit with the addition of a dash of Tabasco or Worcestershire Sauce in the beans.

Source: "Jane Brody's Good Food Book"