Mom'S Beans And Rice

• 1 C. rice
• 1 Tblsp. butter
• 2 1/4 C. liquid (broth/stock or whatever you have on hand)
• salt to taste, optional
• 1 lb. hamburger
• 1 small onion, chopped
• 3 - 4 cloves garlic, minced
• 2 stalks celery, sliced
• 2 regular cans red kidney beans, undrained
• red wine, broth, water; if needed or desired
• salt and pepper to taste, optional

1. Cook the rice in the butter in a large saucepan until it starts to get clear. Add the 2 1/4 C. liquid and some salt to taste, optional. Cover. Bring to boil. Reduce heat to low and let simmer 20 min. Do not lift the lid once you have put it on until the 20 minutes are up - This is very important (Easiest and best way to make rice to guarantee good outcome!)
2. Brown 1 lb. of hamburger in a large skillet along with onions and garlic, breaking up as it cooks. When the hamburger is halfway browned, add the celery. When the hamburger is browned, add the red kidney beans with the liquid. It should be fairly soupy, if not add some red wine or broth or water to your desired consistency, knowing that some liquid will evaporate during cooking. Add salt and pepper, optional. Cover. Bring to boil. Reduce heat and let simmer 10 - 20 minutes, stirring occasionally. The longer it cooks the more the flavor develops.
3. Serve in a bowl the rice with the beef and bean mixture over the top.
4. If you are lucky to have lots of juices, serve some crusty bread to soak it all up! Not low fat, but sure is good!!

rice, butter, liquid, salt, hamburger, onion, garlic, stalks celery, regular, red wine, salt

Taken from www.epicurious.com/recipes/member/views/moms-beans-and-rice-1241389 (may not work)