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.]