New Orleans Red Beans and Rice

6 slices bacon, cut into 1-inch pieces

2 onions, cut into 1/2-inch wedges

1 garlic clove, minced

1 can (13-3/4 or 14-1/2 oz.) beef broth

1 cup brand rice

1 tsp. dried thyme

1 tsp. salt (optional)

1/2 cup diced green bell pepper

2 cans (16 oz. each) red kidney beans, drained

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 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 continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until also liquid is absorbed, about 5 minutes.

Makes 6 servings