Stoup's on!

I admit, I stole 'stoup' from the omnipresent exuberant Rachel Ray. 'Stoup' is a cross between soup and stew, and in my case, it means Spanish rice gone woefully wrong but in a totally tasty way (no, I didn't splat rice all over the place! You people!). This happens to be my fallback recipe on Sunday evenings when I'm entirely too lazy to make something that requires more effort than stirring. It's quick, simple, gets all your nutrients into one pot, and did I mention it's rather inexpensive? And also that there's only one pot so clean up is a cinch? Total prep time is about 10 minutes, and total cooking time is about 40 minutes.

Ingredients

1 can garbanzo beans (or kidney beans), drained
1 can sweet corn, drained
1 can stewed tomatoes with garlic, oregano and basil
1 green pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
3 tbs vegetable oil
1 cup rice
1 cup water
1 pinch red pepper flakes
2 tbs cumin
1 pinch corinder seeds
salt & pepper & sugar to taste

1. Sautee the rice in the vegetable oil until golden brown. This is also the time to add all the red pepper flakes, cumin, corinder seeds, garlic, and onion.

2. Once the rice is golden brown, dump in the can of tomatoes, juice and all. Fill the tomato can with water and dump the water into the pot. Stir.

3. After about 5-10 minutes, add garbanzo beans and corn. Stir.

4. At about the 20 minute mark, add the green pepper. Stir.

5. Lower the heat, cover and simmer until the rice is soft. Be sure to stir occasionally. The final product will be overall watery, but mmm mmm good! Add salt, pepper and sugar, if required, for taste.