1 tablespoon vegetable oil
1 medium onion, diced
4 medium cooked white rice
1 medium peeled tomato, diced
1/2 medium carrot, shredded
1 medium onion, diced
1 egg
1 egg
1 1/2 cups water
1 tablespoon white sugar
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
6 tablespoons marinara sauce
Pour oil and 1/2 teaspoon of garlic powder into a medium saucepan. Bring to a boil, then reduce heat and simmer over low heat for about 30 minutes, stirring once.
Heat 2 tablespoons vegetable oil in an electric skillet over medium heat. Dredge onion in flour and fry until golden brown. Set aside to cool. Season with salt, pepper and garlic powder.
Heat remaining oil in skillet over medium heat. Add onion and fry until golden brown. Set aside to chill.
Stir roasted bean and onion into the sauce. Bring to a boil; add water and rice, along with salt, pepper and garlic powder to cover.
Return pan to medium heat and cook, stirring constantly, for about 20 minutes. Reduce heat to low and simmer about 4 minutes, slightly to try to prevent sticking. Season with salt, pepper and garlic powder. Rinse rice and stir in 1/2 of the sauce.
Add water to saucepan and bring to a boil. Reduce heat, cover and simmer for 3 minutes. Remove from heat and add remaining saucepan saucepan sauce. Return to a boil and add remaining rice and add 1/2 of the saucepan sauce. Cover and simmer for 5 minutes, or until rice is tender.