Recipes:
# Two-Bean Chicken and Rice
## INGREDIENTS
1 (2½- to 3-pound) chicken, cut up
2 tablespoons olive oil
2 medium onions, sliced
1 clove garlic, minced
2 (16-ounce) cans stewed tomatoes
1 teaspoon dried basil
1/2 teaspoon ground allspice
2 bay leaves
1 (10-ounce) package frozen green beans
2 (16-ounce) cans chick-peas, drained
1 1/2 cups hot cooked white rice
SERVES 4
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## Make Ahead
Company coming on Sunday? Prepare this recipe on Saturday, then refrigerate. Reheating means less time in the kitchen and more time to enjoy your guests!
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## VARIATION
Red kidney beans may be used instead of the chick-peas to add color to this high-protein dish.
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### 1
Remove skin from chicken pieces. Heat oil in a large skillet over medium-high heat; add chicken and brown on all sides. Add onions and garlic. Sauté for 5 minutes or until onions are brown.
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### 2
Add undrained tomatoes, basil, allspice and bay leaves to skillet. Bring to a simmer; reduce heat.
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### 3
Cook, covered, for 20 minutes. Remove and discard bay leaves.
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### 4
Add green beans and chick-peas to skillet. Simmer, covered, for 10 minutes or until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice.
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## Make It Quicker
• The chicken skin will be easier to remove if the chicken is slightly frozen.
• Use tongs to remove the bay leaves from the skillet quickly.
