Soups: Uncle Ben's New Orleans Red Beans and Rice

By JoFClark

Ingredients

• 6 slices bacon, cut into 1 inch pieces
• 2 onions, cut into 1/2 inch wedges
• 1 garlic clove, minced
• 1 can (13 3/4 or 14 1/2 ounces) beef broth
• 1 cup Uncle Ben's converted brand rice
• 1 t dried thyme
• 1 t salt
• 1/2 cup diced green bell pepper
• 2 cans (16 ounces each) red kidney beans, drained

Preparation

Step 1

1 Cook bacon in 10 inch skillet over medium heat until browned nut not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings.
2. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes.
3. 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.