Mediterranean Rice and Beans

A simple and very flexible recipe - you can vary the beans, leave out the beans and use other vegetables, and so on.

• 1 c short grain white rice
• 1-1/2 c water
• 1/2 tsp salt

• 1-2 tbsp. olive oil
• 1 pat butter (optional)
• 1/2 tsp whole cumin seeds
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 zucchini chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• salt and pepper to taste
• 1 small can diced tomatoes
• 1 small can chickpeas, drained

Cook the short grain rice as usual, or use leftover rice.

While the rice is cooking, heat the oil (and butter) in a skillet on a medium flame. When the butter is thoroughly melted, add the cumin seeds. Wait about a minute, add the garlic, and let cook until the garlic starts to brown. Add onion, stir and cook until onion starts to turn transparent. Add the zucchini and spices, stir, and cook until zucchini is desired softness.

Add diced tomatoes and the beans, stir, and heat until thoroughly hot. Stir in the cooked rice and cook for 3-5 minutes to blend flavors.

You can serve immediately, or keep in a covered dish in a 200 degree oven until ready to serve.