| | Directions | | Cook rice according to package. In large skillet, sauté onion and garlic in oil until soft. Add zucchini, green pepper, oregano and pepper. Cook vegetables until crisp tender, about 5 minutes. Add tomatoes and beans. Cover and heat thoroughly. Spoon hot rice onto serving platter with vegetable mixture over rice. Sprinkle with cheese. Makes 2-4 servings. |
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| Ingredients | | - |  | 1 cup uncooked brown rice |
| - | | 1/2 cup chopped onion |
| - | | 2 minced, medium Garlic Cloves |
| - | | 2 tablespoons Olive Oil |
| - | | 1 cup Zucchini (sliced to 1/2 inch thick) |
| - | | 1 cup chopped green pepper |
| - | | 1/2 teaspoon oregano leaves |
| - | | 1/8 teaspoon pepper |
| - | | 2 cups peeled, coarsley chopped Tomatoes |
| - | | 1 can drained Kidney Beans (16 ounce can) |
| - | | 3/4 cup Shredded Cheddar Cheese |
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