Tim Walden's Vegan Rice and Beans

2 cups water and/or vegetable broth 
1 can kidney beans, drained 
1/2 tbs margarine or oil
1/2 tsp cumin
pepper
fresh ginger (appx 2 tsp chopped fine or grated)
fresh garlic (2-3 cloves)
1/2 small onion, diced
1-2 cups chopped vegetables
1 cup long grain rice

Add water(broth), beans, margarine and spices to medium 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. 
  (do not open pot, this 6 minutes is finishing the cooking)
Mix leaving air spaces and let cool for 5 minutes. 
Mix again and serve.

Serves 2-3.

I use half veggie broth and half water.  You also can use black beans
instead of kidney beans.  Since I usually double the recipe, I use one
can of each.

I skip the "leave air spaces and cool" step, but you do need to mix it
up after cooking.