4 cups water and/or vegetable broth 2 cans kidney beans, drained 1 tbs margarine or oil 1 tsp salt 1 tsp cumin pepper ginger garlic one small onion cut broccoli corn carrot wedges 2 cups long grain rice Add water, beans, margarine and spices to large pot, bring to boil. Add vegetables, stir, return to boil. Add rice, return to boil while stirring. Cover, reduce heat, and simmer for 15 minutes. Turn off heat and let stand on burner for 6 minutes. Mix leaving air spaces and let cool for 5 minutes. Mix again and serve.