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BOURBON STREET RICE AND BEANS

Source of Recipe


Nelda Foust






List of Ingredients



• 4 slices bacon, diced
  
• 1 large onion, diced
  
• 1 clove garlic, minced
  
• 1 cup long-grain rice
  
• 2 cups chicken broth
  
• 1 T Louisiana Hot Sauce
  
• 1 small yellow bell pepper, seeded and diced
  
• 1 small red bell pepper, seeded and diced
  
• 2 (15 oz) cans pinto beans, drained and rinsed
  
• 1/4 cup sliced scallions
  






Instructions



1. Cook diced bacon in 3-qt saucepan over medium-high heat, until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
   
   
2. In drippings remaining in skillet, cook onion and garlic, about 5 minutes until softened.
   
   
3. Stir in rice; cook 2 minutes, stirring constantly. Add chicken broth, hot sauce and salt.
   
   
4. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
   
   
5. Add red and yellow bell peppers, red beans and bacon. Cook 5 minutes longer or until rice is tender. To serve, stir in scallions.
   
   
6. Makes 4 servings.