Beans And Rice

• 1 medium onion, chopped
• 2 minced garlic cloves
• 1 Tbsp. canola oil
• 2 medium tomatoes, chopped
• 1 medium zucchini, chopped
• 1/2 tsp. dried oregano
• 1 large can garbanzo beans or chickpeas, rinsed and drained
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 c. cooked rice
• 1 c. shredded Cheddar cheese
• 1 can red kidney beans (optional)
• 1 can Mexicorn (optional)

1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 5 to 6 minutes, until zucchini is tender, stirring occasionally. Add the beans, salt and pepper; cook and stir until heated through. Serve over cooked rice, sprinkle with shredded cheese.

onion, garlic, canola oil, tomatoes, zucchini, oregano, garbanzo beans, salt, black pepper, rice, cheddar cheese, red kidney beans, mexicorn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24865 (may not work)