2 c. water
1 c. long grain white rice or brown rice
1 tbsp. olive or peanut oil
1 med. onion, chopped
1 clove garlic, minced
1 med. zucchini, chopped
1 med. yellow summer squash, chopped corn cut from one ear
1 lg. tomato, peeled, cored & chopped
1 can (1 lb.) red beans or kidney beans with liquid
4 tsp. chili powder or more to taste
1/4 c. grated Cheddar or Monterey Jack cheese, optional

Bring water to a boil; stir in rice. Cover and simmer 15 minutes, or until water has been absorbed. Cook for 35 minutes if using brown rice. Remove from heat and keep covered until serving time.

Heat olive oil in heavy 10 inch skillet; add onion and garlic and cook until softened, about 2 minutes. Add zucchini, yellow squash, corn and tomato. Cook and stir 2-5 minutes. Stir in beans with liquid and chili powder. Heat through. Serve immediately over rice. Sprinkle with grated cheese, if desired.