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

Heat oil in heavy 3-quart pot over medium heat. Add onion and garlic, cook 2 minutes. Increase heat to high and add remaining ingredients except cheese. Bring to a boil, cover, reduce heat. Simmer for about 5 to 10 minutes or until rice is cooked. Ladle into bowls. Sprinkle with cheese. Makes 4 servings. Can easily be doubled.