1/2 c. chopped onions
1 garlic clove, minced
1 tbsp. oil
1 (15 oz.) can red kidney beans, drained
1 (10 1/2 oz.) can condensed beef bouillon
1 med. green peppers, diced
1/2 c. BBQ sauce
1 1/2 c. instant rice

Cook and stir onions and garlic in hot oil in large skillet until onion is tender but not browned. Stir in beans, bouillon, green pepper and BBQ sauce. Bring to full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.