Heat 1 T. butter with the olive oil in a large skillet over medium heat.
Add garbanzo beans, tomatoes, and parsley.
Cook 3 minutes.
Add rice, basil, oregano, salt, and pepper. Toss well.
Sprinkle with 2 T. water.
Cook, tossing frequently, until rice is hot - about 10 minutes.
Cut the remaining 1 T. butter into bits and blend into the rice mixture.
Top with grated cheese, if desired.
Yield: 4 servings.