Quick, Southern Style Red Beans And Rice
Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bacon
slices |
*
|
| 2 | each |
onions
|
|
| 1 | each |
garlic
clove |
|
| 1 | cup |
beef stock
|
|
| 1 | cup |
rice
raw |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | cups |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bacon
slices |
*
|
| 2 | each |
onions
|
|
| 1 | each |
garlic
clove |
|
| 237 | ml |
beef stock
|
|
| 237 | ml |
rice
raw |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
salt
|
|
| 1 | each |
sweet red bell peppers
|
|
| 473 | ml |
red kidney beans
|
|
Directions
Cut bacon into 1 inch pieces. Cut onions into ½ inch wedges. Mince garlic clove. Dice bell pepper. Drain beans. Cook bacon in 10 inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2½ 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 continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes.
