1 c. brown or white rice
2 c. water
1 tbsp. oil
1 med. onion, chopped
2 cloves garlic, crushed
2 med. tomatoes, diced
1 med. zucchini, chopped
1/2 tsp. oregano
1 (16 oz.) can beans, drained (can be kidney, pink, black, garbanzo)
1 c. shredded Cheddar cheese

In medium saucepan, combine rice and water. Bring to a boil; reduce heat, cover and simmer 20 minutes (35 minutes for brown rice).

Meanwhile, heat oil in large skillet. Add onion and garlic, saute until soft. Add tomatoes, zucchini and oregano. Cover skillet and simmer 5 minutes. Add beans and simmer, stirring occasionally until heated through.

To serve, spoon vegetable mixture over rice and sprinkle cheese on top.

Serves 4.