2 Tbsp. olive oil

6 to 8 skinless, bone-in skinless chicken thighs, about 2 1/2 to 3 lbs.

1/4 to 1/2 tsp. each salt, black pepper, garlic powder and paprika

1 medium onion, chopped (about 1 cup)

2 cloves minced garlic

1 lb. fresh green beans, trimmed

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 carton (32 oz.) College Inn®Chicken Stock, divided

1 Tbsp. chopped fresh oregano, thyme or parsley

1 cup uncooked long grain white rice

1. Heat oil over medium-high heat in a large, deep skillet or Dutch oven.  Season both sides of chicken thighs.  Cook chicken about 5 to 7 minutes on each side until deep golden brown.  Remove chicken from skillet and set aside.

2. In same skillet, cook onion and garlic about 3 minutes until softened. Stir in 2 cups stock and bring to a simmer, scraping up browned bits from bottom of skillet.  Add green beans, tomatoes and oregano; bring to a boil. Place chicken meaty side up on top of beans. (Do not submerge chicken in stock.)

3. Cover and simmer over medium heat 15 minutes.  Remove lid and cook 15 to 20 minutes or until chicken is no longer pink near the bone. Meanwhile, prepare rice with 2 cups stock instead of water according to rice package directions.

4. Remove chicken from skillet. To thicken sauce, cook uncovered over high heat, stirring occasionally, about 5 minutes until a line slowly disappears when drawing a spoon across the bottom of the skillet.  Serve chicken, beans and sauce over rice.