1 c. rice, brown or white
2 c. water
1 tbsp. oil
2/3 c. chopped onion
2 cloves garlic, crushed or finely minced
2 med. tomatoes, finely diced
1 med. zucchini, coarsely chopped (about 1/2 lb.)
1/2 tsp. oregano
1 (16 oz.) can beans (kidney, pink, black or garbanzo), drained
Salt, if desired, to taste
Freshly ground black pepper to taste
1 c. shredded cheese (cheddar)

In medium saucepan, combine rice and water; bring to boil, reduce heat, cover pan and simmer for 20 minutes (35 minutes for brown rice). Keep pan covered until vegetable mixture is done.

Meanwhile, heat oil in large skillet. Add onion and garlic; saute them until they are soft.

Add tomatoes, zucchini and oregano. Cover skillet and simmer mixture for about 5 minutes or until the vegetables are tender-crisp.

Add beans and simmer mixture, stirring occasionally, until it is heated through. Season with salt, if desired, and pepper.

To serve, spoon vegetable-bean mixture over hot rice and sprinkle cheese on top. 4 servings.