Creole Chicken with Rice and Tossed Beans

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(Cook beans first and eat them as a snack while you wait for the rest.)

Preparation time:
Cooking time:
Yield: 4

1 tablespoon butter (5 mL)
5 cups green or yellow frozen whole beans (I like to blend both types together) (1 quart)
1 teaspoon lemon pepper (5 mL)
1 teaspoon soy sauce (5 mL)
1 1/2 cups basmati or white rice (325 mL)
3 cups water (750 mL)
2 teaspoons olive oil (10 mL)
2 onions, chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 carrot, chopped
1 can spicy chopped tomatoes (19 oz or 540 mL)
1/2 cup low-sodium chicken broth (125 mL)
3 tablespoons chopped parsley (45 mL)
1 teaspoon ground thyme (5 mL)
1/4 teaspoon salt (1 mL)
2/10 teaspoon cayenne pepper (.5 mL)
4 boneless skinless chicken breasts (450 g)

Melt butter in a non-stick fry pan at med-high. Add beans, lemon pepper and soy sauce. Toss to coat then reduce heat. Stir often, until beans are hot and tender.
Combine rice and water in a large microwave-safe pot or casserole dish with lid. Cover and microwave at high 10 minutes, then medium 10 minutes.
Remove and let stand.
Heat oil in another nonstick fry pan.
Add onions, pepper, celery and carrot.
Saute vegetables until tender, 4 to 5 minutes.
Stir in tomatoes, chicken broth, parsley, thyme, salt and cayenne.
Add chicken and bring to a boil.
Reduce the heat and poach, partially covered, until the chicken is cooked through, 8 to 10 minutes. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half (4 to 5 minutes).
Spoon the sauce over the chicken and serve with rice.