Ingredients:
4 slices bacon, diced
1 large onions, diced
1 garlic cloves, minced
1 cup long-grain rice
2 cups chicken broth
1 tablespoon Tabasco sauce
1/2 teaspoon salt
1 small red bell peppers, seeded and diced
1 small yellow bell peppers, seeded and diced
2 (15 ounce) cans red beans, drained and rinsed
1/4 cup sliced green onions
Directions:
Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
Add onion and garlic to skillet. Cook until softened, about 5 minutes, stirring frequently.
Stir in rice; cook 2 minutes, stirring constantly.
Add broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.
Add red and yellow bell peppers, red beans and bacon. Cover; cook 5 minutes longer or until rice is tender.
Stir in green onions and serve.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.