Title: Quick, Southern Style Red Beans and Rice
Categories: Vegetables, Main dish
Yield: 6 Servings

6 Slices bacon
2 Onions
1 Garlic clove
1 c Beef broth
1 c Rice, raw
1 ts Thyme
1 ts Salt
1 Bell pepper
2 c Kidney beans

ut bacon into 1 inch pieces. Cut Onions into 1/2 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 2 1/2 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini