Thursday, September 16, 2010


1 Can red kidney beans
3 slices bacon, chopped
1 medium onion
1 cup uncooked jasmin rice
1 teaspoon salt

1. Drain beans, reserving liquid - set liquid aside. In a skillet cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion. Cook, stirring occasionally, until onion is tender.

2. Add water to bean liquid to measure 2 cups. Combine liquid, bacon mixture, rice, salt and beans in a sauce pan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let sit for 5 to 10 minutes before serving.

*This is a delicious side or recipe can be doubled as a main course. Try adding some sliced kielbasa if serving as a main course.

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