1 (16 ounce) can garbanzo beans (beans with bean sprouts), drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 cup uncooked instant Mexican rice
1 (8 ounce) can sliced mushrooms
In a large saucepan, stir together garbanzo beans, corn, mushrooms and rice. Bring to a boil, cover and cook 20 minutes, stirring occasionally. Let cool.