Title: Quick, Southern Style Red Beans and Rice
Categories: Vegetables, Beef, Rice/grains, Beans
Yield: 6 Servings
6 sl Bacon
1 cl Garlic
1 c Dry rice
1 ts Salt
2 c Kidney beans
2 Onions
1 c Beef broth
1 ts Thyme
1 Bell pepper
Cut bacon into 1" pieces. Cut onions into 1/2" wedges. Mince
garlic. Dice bell pepper. Drain beans. Cook bacon in 10" skillet
over medium heat until browned but not crisp, about 5 minutes.
Remove bacon from skillet; drain off all but 2 tb drippings. Add
onion and garlic to skillet; cook until onion is tender but not
brown, about 5 minutes. Add enough water to beef broth to make
2-1/2 cups. Add to skillet and bring to a boil. Stir in rice,
bacon, thyme, and salt. Cover tightly and simmer 15 minutes. Add
green pepper, cover and continue cooking 5 minutes. Remove from
heat. Stir in beans. Let stand covered until all liquid is
absorbed, about 5 minutes.
