1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon black pepper
1 tablespoon lemon juice
1 (8 ounce) can chicken broth
1 tablespoon chicken bouillon granules
1/2 cup chopped scallions
1 large tomato, peeled, seeded, and chopped
1/4 cup chopped fresh parsley
1 (16 ounce) can pinto beans
1 tablespoon dried basil
1 tablespoon chopped fresh rosemary
1/3 cup chopped fresh thyme
1/4 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
2 teaspoons dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried parsley
3 tablespoons olive oil
Heat olive oil in medium saucepan over medium heat. Cook garlic in oil skillet for 5 to 10 minutes, stirring occasionally.
Stir basil into garlic and 2 teaspoons rosemary into tomato juice.
Melt butter in medium skillet over medium heat. Stir in chicken broth and chicken bouillon granules. Cook, stirring constantly, for 3 to 4 minutes, stirring until chicken is cooked through. Add chicken to carrots and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 2 hours.
Stir together lemon juice and lemon zest into chicken mixture. Reduce heat, and simmer for 2 hours, stirring occasionally, until chicken is cooked through. Pour over rice and stir. Sprinkle tomato mixture over chicken.
Return chicken to broth and stir to coat. Mix in parsley, basil, rosemary, thyme, salt, oregano, oregano, basil, marjoram, salt, parsley, olive oil, tomatoes and parsley. Cover, reduce heat to low, and simmer over low for 35 minutes.