1 c. rice
2 c. water
1 tbsp. oil
1 med. onion, chopped
1 med. green pepper, chopped
1 c. mushrooms, sliced
2 cloves garlic, crushed
1 can (28 oz.) crushed tomatoes
1 med. zucchini, sliced
1/2 tsp. oregano
1 can (16 oz.) kidney beans, drained
Salt & pepper to taste
1 c. shredded low fat Cheddar cheese

1. Combine rice and water in medium saucepan. Cook according to package directions.

2. Heat oil in large skillet, add next 4 ingredients and saute until soft.

3. Add tomatoes, zucchini and oregano. Cover skillet and simmer about 10 minutes.

4. Beans and simmer until heated through. Season with salt and pepper.

5. To serve spoon vegetable-bean mixture over hot rice and sprinkle the cheese on top. Complete meal with green salad and crusty bread.