this is a great vegetarian dish as it has lots of flavor and texture. It also goes great as a side dish to be served with chicken. One of the reasons I love this dish is that it makes a great summer dish. If you make a little too much just stir in a very small amount of olive oil to prevent the rice from clumping and store it in the fridge. It can also be served cold this way.

- Cumin Powder - you can use as much or a little as you like. I like to use as much as is needed to make my rice look a nice yellow color. - beans of choice. I usually use kidney or black beans. - 1/2 clove garlic - 1/4 cup uncooked white or brown rice per person - 1/4 red pepper per person - 1/4 green pepper per person - 1/2 a handful of cilantro per person - you can use as much or as little of this as you like. - salt and ground pepper to flavor optional additions: - chille pepper to spice up dish. chop finely to mix in. Remember that a little goes a long way. - plumb or regular tomatoes. again diced to mix in. - peas or Lima beans - 1/4 onion chopped, white or yellow preferred but you can use red.

- first cook up your rice in your preferred method, I use a rice cooker. - while rice is cooking prepare your vegetables and herbs and rinse off your beans. - place a pan over low heat and add just enough olive oil to it to lightly coat the bottom of the pan. - to the pan first add in the cooked rice, then add in the herbs and the ground cumin. - add the cumin till you get the flavor you desire, for me it is about a 1/4 teaspoon per person. - net stir in the peppers, beans, and other vegetables. - turn heat to medium low and stir for 2-4 minutes or until dish is heated evenly. - take off heat and stir in a little ground pepper and salt to flavor. - serve as is or with chicken.