Yield: 6 Servings
|1 cup||Beef broth|
|1 cup||Rice, raw|
|2 cups||Kidney beans|
ut bacon into 1 inch pieces. Cut Onions into ½ inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes.
Remove bacon from skillet; drain off all but tablespoons drippings.
Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2½ cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes.