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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.Michele Ridenour, Oswego, Illinois Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
2 medium tomatoes, chopped |
1 medium zucchini, chopped |
1/2 teaspoon dried oregano |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups cooked rice |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
2. Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese. Yield: 6 servings.
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