1 tbsp. vegetable oil
1 c. frozen chopped onion
1/2 tsp. minced garlic
2 1/2 c. water
1 can (about 19 oz.) chick peas, undrained
1 can (about 19 oz.) red kidney beans, undrained
2 c. frozen cut green beans
2/3 c. 5 minute rice
1 vegetable or onion bouillon cube or 1 tsp. instant broth granules
1 tsp. dried basil leaves
Grated Parmesan cheese (optional)

Heat oil in heavy 3 quart pot over medium heat. Add onion and garlic; cook 2 minutes until onion has softened. Increase heat to high and add remaining ingredients, except Parmesan cheese. Bring to a boil; reduce heat, cover, and simmer 3 minutes until rice is cooked and green beans are tender. Ladle into bowls; sprinkle with cheese. Makes 4 servings.