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.