Quick, Southern Style Red Beans And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Main dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Slices bacon | |
| 2 | Onions | |
| 1 | Garlic clove | |
| 1 | c | Beef broth |
| 1 | c | Rice, raw |
| 1 | t | Thyme |
| 1 | t | Salt |
| 1 | Bell pepper | |
| 2 | c | Kidney beans |
INSTRUCTIONS
ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 149
Total Fat: 16.6g
Cholesterol: 25.1mg
Sodium: 1009mg
Potassium: 424.5mg
Carbohydrates: 45.1g
Fiber: 7.7g
Sugar: 3.9g
Protein: 12.4g