Ingredients: 4 tablespoons butter 2 large onions, coarsely chopped (about 2 cups) 1/2 cup diced red and green bell peppers 1 teaspoon minced garlic 2 teaspoons curry powder 2 teaspoons ground cumin Pinch cayenne pepper 1/4 teaspoon turmeric (optional, as this mostly for added color) 5 cups chicken stock 1 (15-ounce) can garbanzo beans, rinsed and drained 2 cups Seasoned Wehani rice (see recipe below)

Directions: Melt butter in 4- to 5-quart saucepan over medium heat. Add onion and bell pepper, cooking until tender. Stir in garlic and spices. Add stock and bring to a boil. Reduce heat and simmer 30 minutes. Add garbanzo beans and cooked rice, heating thoroughly. If desired, garnish with a swirl of yogurt or sour cream. Makes 6 servings. Seasoned Wehani Rice: 1 teaspoon olive oil 1/2 cup frozen seasoning blend vegetables (diced onion, celery, and red bell pepper combination) 1 teaspoon original Mrs. Dash seasoning 1 cup Lundberg (organic aromatic) Wehani Rice 2 1/2 cups water 1/8 teaspoon salt Combine all ingredients in a 2-quart saucepan. Bring to a full boil. Cover and reduce heat to medium and gently cook for 1 hour. Fluff with a fork before serving. Makes 5 cups cooked. (First-place Winner, from Norita Solt of Bettendorf) *See more recipes in our soups & stews collection *See more recipes in our beans, rice & grains collection