SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Savory Red Beans and Rice

Makes: 4 servings Yield: 4 main-dish or 6 side-dish servings
Prep 20 mins Cook 45 mins
Savory Red Beans and Rice
  • 1  slice  bacon, chopped
  • 1  cup  chopped onion
  • 1 14  ounce can  reduced-sodium chicken broth
  • 3/4  cup  regular brown rice
  • 3/4  cup  sliced celery
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  bottled hot pepper sauce
  • 1/8  teaspoon  ground black pepper
  • 1 15 1/2 ounce can  dark red kidney beans
  • 1  small  green sweet pepper, cut into bite-size strips

1. 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. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.

2. Cook onion in reserved drippings until 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.

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe