1 slice bacon, chopped 1 cup chopped onion 1 14-ounce can reduced-sodium chicken broth 3/4 cup regular brown rice 3/4 cup sliced celery 1/4 teaspoon salt 1/4 teaspoon bottled hot pepper sauce 1/8 teaspoon ground black pepper 1 15-1/2-ounce can dark red kidney beans 1 small green sweet pepper, cut into bite-size strips
1. In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels. 2. Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. 3. Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. Makes 4 main-dish or 6 side-dish servings.
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