---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Quick, Southern Style Red Beans and Rice
 Categories: Vegetables, Beef, Rice/grains, Beans
      Yield: 6 Servings
 
      6 sl Bacon
      1 cl Garlic
      1 c  Dry rice
      1 ts Salt
      2 c  Kidney beans                   
      2    Onions
      1 c  Beef broth
      1 ts Thyme
      1    Bell pepper

  Cut bacon into 1" pieces. Cut onions into 1/2" wedges. Mince
  garlic. Dice bell pepper. Drain beans. Cook bacon in 10" skillet
  over medium heat until browned but not crisp, about 5 minutes.
  Remove bacon from skillet; drain off all but 2 tb 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 all liquid is
  absorbed, about 5 minutes.
 
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