NEW ORLEANS RED BEANS AND RICE
6 slices bacon, cut into 1" pieces
2 onions, cut into 1/2" wedges
1 garlic clove, minced
1 can (13 3/4 oz. or 14 1/2 oz.) beef broth
1 c. Uncle Bens converted brand rice
1 tsp. dried thyme
1 tsp. salt, optional
1/2 c. diced green bell pepper
2 cans (16 oz. each) red kidney beans, drained
Cook bacon in 10 inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons 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.