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| 1 Tasse | Uncooked regular rice |
| 1 mittel | Onion, chopped (1/2 cup) |
| 2 | cloves garlic minced |
| 2 Esslöffel | canola oil |
| 1 mittel | Zucchini, coarsely chopped (1 cup) |
| 1 mittel | Green bell pepper (1 cup) |
| 1/2 Teelöffel | Oregano leaves |
| 1/8 Teelöffel | pepper |
| 2 mittel | Tomatoes, peeled, coarsely chopped |
| 1 Dose | (16 oz) kidney beans |
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Recipe contributed by Rachel Rudel, Rd, from her acclaimed cookbook "Cooking Healthy & Fast."
Cook rice as directed on package, omitting salt. In a large skillet, saute onion and garlic in oil until onion is tender. 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 and spoon vegetable mixture over.
Cholesterol; 127mg Sodium; Dietary Exchanges: 2 bread; 1 fat
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