Ingredients:

• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 (14.5 ounce) cans stewed tomatoes
• ½ (6 ounce) can tomato paste
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chopped fresh rosemary
• 2 cups water
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1 cup uncooked white rice
• 1 cup diced carrots
• ½ pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
• ¼ teaspoon ground nutmeg

Cooking Instructions:

1. Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
2. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
3. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.