1 tbsp. vegetable oil
1 onion, sliced thin
1 clove garlic, minced
2 1/2 c. water
1 lg. can chick-peas, undrained
1 lg. can kidney beans, undrained
2 c. frozen cut green beans
2/3 c. 5-minute rice
1 vegetable or onion bouillon cube
1 tsp. dried basil
Grated Parmesan cheese (optional)

Heat oil in heavy 3-quart pot over medium heat. Add onion and garlic. Cook for 2 minutes until onion has softened. Increase heat to high and add remaining ingredients, except the cheese. Bring to a boil, reduce heat, cover and simmer about 3 minutes until rice is cooked and green beans are tender. Serve with cheese.