Get the rice cooking in a separate pot – a nice basmati or brown.
I make 2 cups (dry) for the family.
Heat olive oil and small onion in pan – add a clove of garlic and sauté.
Add summer squash, zucchini (or really any other veggies – I like diced carrots for more color).
Cook for a while; add some sea salt.
Add a can of diced tomatoes. You can also use fresh ones in the summer.
Add oregano and pepper.
Simmer for a while.
Rinse a can of beans – black, garbanzo, cannellini, or a mix.
Dump beans in pan and cook a bit longer.
Put some rice on your plate and spoon the veggies and beans over it.
Don’t forget to shred Cabot cheddar cheese over the top.
My favorite…quick, flexible, cheap, healthy!!