Spicy butter beans and Swiss chard

1) Cook the rice according to the packet instructions.
2) Meanwhile steam the Swiss chard for 3 – 4 minutes. Set aside
3) Heat the oil in a frying pan over a medium heat and cook the garlic and cumin for a couple of minutes.
4) Add the tinned tomatoes, butter beans, paprika and season to taste.
5) Turn the heat down to low and simmer for 20 minutes.
6) Add the Swiss chard and stir to combine well.
7) Divide the rice between four plates, top with the butterbean mix and a tablespoon of yogurt on each.