Salt & pepper
1/2 c. cooked rice
16 oz. can pinto beans
2 scallions (green onions), stems & all
1/4 lb. bacon

Bring 1 cup water and 1/2 teaspoon salt to a boil. Add rice, cover and simmer until tender. Drain and rinse beans. Slice scallions in a large pan. Cook bacon until crisp. Drain and crumble bacon. Save 2 tablespoons bacon fat. Put the rice beans, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fat drippings into the pan and heat through, 2-3 minutes. Stir in bacon and serve. 4 servings.