10 to 12 slices bacon, cut into 1 inch pieces
2 med. onions, cut into 1/2 inch wedges
1 lg. garlic clove, minced
1 can (13 3/4 or 14 1/2 oz.) beef broth (I prefer College Inn)
1 c. whole grain white rice
1 tsp. dried thyme
1 lg. or 2 med. green bell peppers, cut peppers into 1 inch chunks
2 cans (16 oz.) each red kidney beans (Stewart's dark red kidney beans are best for this recipe), drain beans

Cook bacon in 10 inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off some but not all drippings. Add peppers, onions and garlic to skillet; cook until peppers are just tender and onions are (translucent) not (soft or brown) about 4 minutes. Add enough water to beef broth to make 2 cups. Add to skillet and bring to boil. Stir in rice, bacon and thyme. Cover tightly and simmer about 20 minutes or until rice is cooked and all liquid is absorbed. Stir in beans. If you have a microwave oven you may wish to heat this dish up for 1 to 2 minutes on high to get beans hot. Do not over heat.