6 slices bacon, cut into 1" pieces
2 onions, cut into 1/2" wedges
1 garlic clove, minced
1 (13 3/4 or 14 1/2 oz.) can beef broth
1 c. UNCLE BEN'S® converted brand rice
1 tsp. dried thyme
1 tsp. salt
1/2 c. diced green bell pepper]
2 (16 oz.) cans red kidney beans, drained

Results are best with this brand of rice.

Cook bacon in a 10" 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 of liquid. 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 about 5 minutes more.

Remove from heat. Stir in drained beans. Let stand, covered until all liquid is absorbed, about 5 minutes. Delicious.