Peppery Squash and Bean Rice with Parsley

Ingredients

3/4 cup rice, uncooked
1 tbsp canola oil
1 glove garlic, minced
1 medium onion, diced
1/2 medium green pepper, diced
1 medium summer squash, diced
1/2 tsp dried cayenne pepper
1/2 tsp coarse ground black pepper
1 bunch parsley, minced
1 (15oz) can of garbanzo beans, drained
3 tbsp honey
Salt to taste

Directions

1. Cook rice according to directions.
2. Heat oil in a skillet over medium heat.
3. Add garlic and onion to skillet and cook until onion is translucent, about 5 minutes.
4. Add green pepper, summer squash, and cayenne pepper to skillet and cook until pepper and squash are softened.
5. Add black pepper, parsley, and beans to skillet and sauté for 2 more minutes.
6. Add rice to skillet and mix honey in then serve.

Adapted from Butternut Squash Parsley Rice.