Recipe for Beans, Corn and Zucchini Stew

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	oil
1/2 cup	uncooked regular long-grain
	white rice
1 med	onion, cut into thin wedges
1 clv	garlic, minced
2 x	(14 1/2 ozs. each) cans vegetable
	or chicken broth
1 med	zucchini, diced(2 cups)
2 cup	frozen whole kernel corn
1 x	(15.5 or 15-oz.) can pinto or light
	red kidney beans, drained, rinsed
1/2 tsp	dried basil leaves
1/4 tsp	dried oregano leaves
1/4 tsp	cumin

Instructions:

Instructions: Heat oil in large saucepan or Dutch oven over medium-high heat until hot.

Add rice, onion and garlic; cook and stir 2 to 3 minutes or until onion is crisp-tender. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium heat; cover and cook 15 to 20 minutes or until rice is tender and broth is slightly thickened.

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