1 cube vegetable bouillon 5 1/2 cups hot water 1 tablespoon olive oil 1 tablespoon curry powder 3 cloves garlic, peeled and minced; divided 1 1/2 cups arborio rice 1 tomato, chopped 1 - 15 *-oz. can garbanzo beans, drained and rinsed 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 tablespoon olive oil 1 pound sea bass fillets 1/4 cup minced fresh cilantro 2 tablespoons lime juice 3 tablespoons plain yogurt 

Dissolve bouillon in water; keep warm. Heat oil over medium heat in a large heavy-bottomed saucepan. Add curry and 2 cloves minced garlic; sauté 1 to 2 minutes. Add rice and stir to coat. Add 1 cup broth and stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring, and waiting until liquid is absorbed before each addition. When half the broth has been added, stir in tomato, beans, salt and pepper. Continue adding broth 1/2 cup at a time until rice is tender, or broth is used up. Meanwhile, rinse fish and pat dry. Trim off skin and remove bones. Chop coarsely into 1-inch pieces. Heat 1/2 tablespoon oil in a heavy skillet over medium heat and add sea bass, cilantro and lime juice. Sauté until fish is mostly opaque but still translucent in the center. Remove from pan and set aside, along with pan juices. When rice is tender, stir in fish with juices. Heat thoroughly. Stir in yogurt and serve immediately.Serves 6.