Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sl Bacon, chopped 1 c Chopped onion

1 cn
3/4 c
3/4 c sliced celery
1/4 ea ysp salt
1/4 t
1/8 t
1 cn
: strips
: reduced-sodium chicken
: -broth (14 1/2 ounces)
: regular brown rice
: bottled hot pepper sauce
: ground black pepper
: dark red kidney beans (15
: -1/2 ounces)
: sm green sweet pepper, cut
: -into bite-size

Cook and stir the bacon in a 10-inch skillet over medium heat until
crisp. Drain the bacon on paper towels. Reserve 1 teaspoon of the
drippings in the pan (if necessary, add cooking oil to the drippings
to make 1 teaspoon). Cook the onion in the drippings until
tender,butnot brown. Add the cooked bacon, the broth, uncooked rice,
celery, salt, hot pepper sauce and ground pepper. Bring to the
boil, then reduce the heat, cover and simmer for 40 minutes. Add the
undrained beans and the sweet pepper strips. Simmer, covered, for 5
minutes. Serve immediately. Makes 4 main-dish or 6 side-dish
servings. Per main-dish serving: 281 Calories; 4 g Total Fat (1 g
Saturated Fat); 2 mg Cholesterol; 702 mg Sodium; 52 g Carbohydrate; 7
g Fiber; 12 g Protein. Daily Value: 1% Vitamin A; 29% Vitamin C; 5%
Calcium; 19% Iron. [Hooked on Good Health; Candace Manroe Kristi
Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred
Peters.

Submitted By FRED PETERS On 03-03-95

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