- 1 slice bacon, chopped
1 cup chopped onion
1 14-ounce can reduced-sodium chicken broth
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15-1/2-ounce can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips
- In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.
- Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
- Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately.
Makes 4 main-dish or 6 side-dish servings.
Nutritional information per serving: Calories 281, Total Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 702mg, Carbohydrate 52g, Fiber 7g, Protein 12g
- Main Dishes, Beans