Rice-bean chili

Adapted from a booklet of recipes from the US Rice Board (or something like that)

Saute for 5 minutes in the bottom of a large pot:

1 medium onion, chopped
3 cloves of garlic, minced
1 tbs. oil

1 28-oz can of tomatoes (chopped or whole--chop them up yourself if they're whole)
1 15 oz can garbanzo beans
1 15 oz can kidney beans
1 can of corn, drained
2.5 cups water
1 cup brown rice (partly cooked)
Chili powder and cumin to taste

Bring to a boil, reduce heat, cover, and simmer ~30 minutes. Watch it carefully and make the flame really low, because sometimes it starts to burn/stick. I don't always pre-cook the rice, but sometimes when I don't the rice doesn't seem to cook all the way.

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