1/2 cup plain low sodium chicken broth
3/4 cup olive oil
1/2 cup ketchup
1/2 cup Worcestershire sauce
1/4 cup chopped onion
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon soy sauce
1 packet dry Italian-style dry bread crumbs
Heat oil in large saucepan over medium heat. Saute chicken in oil for 8 minutes, or until fine. Stir in chicken stock, brown sugar, lemon juice and Worcestershire sauce, onion, parsley, basil and oregano; cook for 5 minutes. Sprinkle with soy sauce. Reduce heat to medium-low and stir in rice and beans. Simmer 30 minutes.
Add dry bread crumbs, peas, sweet pickle relish and cheese; stir in 1/4 cup water and heat through.