	Olive oil	1 Tablespoon
	Onion	1 Large, sliced
	Stewed tomatoes	2 Can (10oz)
	Tomato Paste	1/2 Can (10oz)
	Salt	1 Teaspoon
	Black pepper	1/4 Teaspoon
	Cayenne pepper	1/4 Teaspoon
	Red pepper flakes	1/2 Teaspoon
	Worcestershire sauce	1 Tablespoon
	Rosemary	1 Teaspoon, chopped
	Water	2 Cup (16 tbs)
	1 (3 pound) whole chicken, cut into 8 pieces
	White rice	1 Cup (16 tbs), uncooked
	Carrots	1 Cup (16 tbs), diced
	1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
	Ground nutmeg	1/4 Teaspoon

Directions

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
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.
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.