1-2 cloves of garlic, minced
about 2 tablespoons of olive oil
3 cups of water
3 vegetable bouillons (makes 1 cup per bouillon)
1 cup of brown rice
1 can of cannelloni beans, drained and rinsed
2 tomatoes, diced, plus the juices of the tomatoes
salt and pepper, to taste
Soak the rice for about 15 minutes.
In a large skillet, drizzle the olive oil and add the garlic. Turn on the heat and cook, stirring frequently, for a minute or so.
Add the water and bouillon. Drain the rice. Once the bouillon is dissolved and the broth is boiling, add the rice.
Cook until nearly done, stirring occasionally. My brown rice brand cooks in 45 minutes, so I cooked it for about 40 minutes.
Add the tomatoes and beans and cook until the rice is done (I cooked the rice until it was what my father called "al dente") and the mixture is hot. Season to taste.
Serve and enjoy (I had some crusty Italian bread with mine--yum!)
You might want to cool it for a bit before serving--my sister burnt her tongue!