3 tablespoons vegetable oil
1 cup water
3 roma (plum) tomatoes, diced
3 teaspoons garlic powder
1 (28.5 ounce) can chicken broth
1 cup water
6 cougarettini beans, drained
1 (1 ounce) square unsalted chocolate
In a saucepan, blend the vegetable oil, water, tomatoes, garlic powder, chicken broth, water, and pasta. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer slowly for 10 minutes or until rice is tender. Stir the liquid mixture into skillet with the tomatoes and garlic powder, and toss. Cook another minute.
Stir in chocolate and allow the mixture to warm while you prepare the stir-fry. Cover, and allow the sauce to heat vigorously for about 30 minutes.