Spanish Rice and Garbanzos

2/3 cup brown rice

1 small onion, chopped

1/3 cup green pepper, chopped

1/2 teaspoon garlic powder

1 teaspoon margarine

1 1/2 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (16 oz) tomatoes, broken up

1 can (15 oz) garbanzos, drained [I actually use the liquid from the garbanzos as part of the 1 1/2 cups water.]

1/2 teaspoon oregano

In 2 quart saucepan over medium heat saute rice, onion, green pepper, and garlic in margarine, stirring occasionally, about 5 minutes. Add water, salt, and pepper. Bring to a boil. Reduce heat, cover, cook 45 minutes or until rice is tender and liquid is absorbed.

Stir in tomatoes, garbanzos, and oregano. Cook 5 minutes or until heated through and liquid is absorbed.

[Kidney beans may be substituted for the garbanzos.]