Skillet Red Beans and Rice

Course : Beans
Serves: 6
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1 tablespoon canola oil
1 medium onion -- finely chopped
1 medium green bell pepper -- finely chopped
1 rib celery -- finely chopped
3 cloves garlic -- minced
1 can kidney beans -- rinsed and drained
1 cup rice -- uncooked
1/4 pound canadian bacon -- finely chopped
1 piece bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper

Preparation / Directions:

Heat oil in nonstick skillet over med high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 5 minutes or until vegetables are tender. Add 2 1/2 cups water, beans, rice, bacon, bay leaf, thyme, and black pepper to skillet. Cover. Cook over med heat 15 to 10 minutes or until liquid is absorbed and rice is tender. Remove bay leaf; discard. Garnish with sprigs of thyme, if desired.

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