1Cook rice in water as directed on package.
2Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
3Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.