1 c. long grain rice
1 med. onion, chopped, 1/2 cup
2 cloves garlic, crushed
2 tbsp. vegetable oil
2 med. ripe tomatoes, chopped
1 med. zucchini, chopped
1/2 tsp. leaf oregano, crumbled
1 can pork beans, drained (16 oz.)
1/4 tsp. salt, optional
1/8 tsp. pepper
1 c. shredded cheddar cheese

Cook rice omitting salt. Saute onions and garlic in oil until tender. Add tomatoes, zucchini and oregano. Cook and stir 5 minutes. Add beans, salts and pepper. Cover simmer 5 minutes. Spoon rice on platter. Spoon bean mixture over rice top with cheese.