Red Beans and Rice
2 TBSP. vegetable oil
1 Cup onions - chopped
1 Cup green pepper - coarsely chopped
1 Clove garlic - minced
½ Tsp. dried thyme leaves - crushed
1 Can (14½ oz) clear ready to serve beef broth
1 Bay Leaf
¾ Cup regular long-grain rice - uncooked
1 Cup cooked ham - diced
1 Can (16 oz) red kidney beans or pinto beans - drained
¼ Tsp. Tabasco
In a 3-quart saucepan over medium heat, in hot oil, cook onions, pepper, garlic and thyme 3 minutes, stirring occasionally.
Stir in broth and bay leaf; heat to boiling.
Stir in rice.
Reduce heat to low. Cover and simmer 10 minutes.
Stir in ham, beans and Tabasco. Cover and simmer 10 minutes more or till liquid is almost absorbed.
Remove from heat. Let stand, covered, 5 minutes.
Remove bay leaf and discard. Serve with additional Tabasco if desired.
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