466. SAVORY RED BEANS and RICE with BACON

1 slice bacon, chopped
1 cup onion chopped
1 14 ½ oz. can reduced-sodium chicken broth
¾ cup regular brown rice
¾ cup sliced celery
¼ teaspoon salt
¼ teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15 ½ oz. can dark red kidney beans
1 medium green sweet pepper, cut into bite-size strips

In a 10 inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. Drain bacon on paper towels. Cook onion in reserved drippings till tender, but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce and pepper. Bring to boiling, reduce heat, cover and simmer for 40 minutes.

Add the undrained beans and sweet pepper strips. Cover, simmer for 5 more minutes. Serve immediately. Makes 4 main dish servings or 6 side dish servings.

courtesy of: Better Homes and Gardens Magazine / HealthQuest, 900 SW Jackson, 920-N, Topeka, KS 66612, 785-296-4304