Savory Red Beans And Rice

• 1 slice bacon, chopped
• 1 c. chopped onion
• 1 (14 1/2 oz.) can reduced sodium chicken broth
• 3/4 c. regular brown rice
• 3/4 c. sliced celery
• 1/4 tsp. salt
• 1/4 tsp. bottled hot pepper sauce
• 1/8 tsp. ground black pepper
• 1 (15 1/2 oz.) can dark red kidney beans
• 1 small green pepper, cut into bite size strips

1. In a 10-inch skillet, cook and stir bacon until crisp. Reserve 1 teaspoon drippings in pan.
2. In necessary, add oil to make 1 teaspoon. Drain bacon on paper towel. Cook onion in drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot sauce and pepper.
3. Bring to a boil, then reduce heat. Cover and simmer 40 minutes. Add undrained beans and pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. This is a low-fat (4 grams), low cholesterol (2 mg.) recipe.

bacon, onion, chicken broth, regular brown rice, celery, salt, pepper sauce, ground black pepper, dark red kidney beans, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815734 (may not work)