RED BEANS AND RICE

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

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
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 lid or stir); remove from heat. 

fluff with fork.  cover and let sit for 5 to 10 minutes before serving.