1 (13 3/4 oz.) can chicken broth
1 med. onion, chopped
1 sm. green pepper, chopped
1/2 c. diced celery
2 garlic cloves, minced
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 1/2 c. minutes rice
Dash of pepper

Bring broth to a boil in a large skillet. Add onion, green pepper, celery, garlic, and beans. Simmer until onion and celery and pepper are tender. Bring to second boil. Stir in rice and pepper. Boil; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.