Beans and Rice

2 c Rice - prepare as package directs but add bay leaf, and a touch of olive oil to pot (I'll also add a boulion cube or two)
1 lg can beans drained and rinsed well (I LOVE black beans, or I'll do butter beans, I've done black eyed peas and kidneys too all good and what ever you happen to have on hand)
2 med tomatoes diced
1 med red onion (variation with vidalia onion esp. if using butter bean or canneli beans)
2 garlic cloves roasted (see below)
tsp ea. dried basil, oregano, & thyme (if fresh shredded tbs ea)
Salt & peppr to taste

~This is where it gets interesting~
I've been known to add -
roasted green chilies
diced sun dried tomatoes
sauteed mushrooms
left over vegetables Or frozen veggies thawed
roasted red peppers
etc, etc, etc...

to make it NOT veg...add left over diced chicken or steak.
This is good also as a cold dinner if you add diced red & orange peppers and diced cukes, I'll splash/toss some olive oil and balsamic vinegar into it.

Anyway...direction
As cold dish
prepare rice. in a seperate bowl combine ALL OTHER INGREDIENTS and toss well.

As hot
prepare rice.
In lg skillet coat bottom w/ olive oil or veg. oil
add onion till translucent
add garlic
add tomatoes until soft and they release juice
add beans and other ingredients until warmed through
toss with rice and serve

Roasted Garlic.
whole head or cloves
pre-heat oven to 425
cut the top (not root end) off of the clove or head of garlic place in med piece of tin foil
drizzel a touch of olive oil
wrap up...NOT TIGHT...loose but not so much so that the oil escapes.
roast until fragrant (30 minutes)