6 slices bacon, cut into 1" pieces
2 onions, cut into 1/2" wedges
1 garlic clove, minced
1 can beef broth
1 c. rice
1 tsp. dried thyme
1 tsp. salt
1/2 c. diced green bell pepper
2 (16 oz.) cans red kidney beans, drained

Cook bacon in large skillet until browned, but not crisp. Remove bacon and save. Drain off all but 2 tablespoons drippings. Add onion and garlic to skillet, cooking until onion is translucent. Add enough water to beef broth to make 2 1/2 cups. 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 simmer 5 more minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed (about 5 minutes). 6 servings.