Fast Pilaf

Heat a large pot or deep skillet over medium-high heat and add the chopped onions, cooking for 3-4 minutes until softened and translucent.

Mince the garlic cloves and add to the onions, stirring constantly for about 1 minute until fragrant.

Add the chopped tomatoes to the pot and cook for 2-3 minutes, stirring occasionally, until they begin to break down and release their juices.

Drain and rinse the canned beans, then add them to the pot and stir to combine with the aromatics and tomatoes.

Pour in 4 cups of water and bring the mixture to a boil over medium-high heat.

Add the quick brown rice (or quinoa/couscous) to the boiling liquid, stir well, and season with salt and pepper to taste.

Reduce heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let stand covered for 2 minutes, then fluff with a fork before serving.