1 (13 3/4 oz.) can chicken broth
1 sm. green pepper (chopped)
2 minced garlic cloves
1 1/2 c. pre-cooked packaged rice
1 chopped med. onion
1/2 c. diced celery
1 (15 oz.) can red kidney beans
dash pepper

Bring broth to a boil in a large skillet. Add onion, green pepper, celery, garlic and beans and return to boil. Stir in rice and pepper. Cover, remove from heat. Let stand five minutes. Fluff with fork. Makes 6 servings.