It is always a happy day for me, when Dave cooks dinner. And when he pulls out a Childers' classic ... yum.
Red Beans and Rice is a simple meal with lots of flavor. You do not have to cook the rice ahead, so it is pretty quick, too. Along with a side salad that I made yesterday, dinner was perfect.
Red Beans and Rice
1 slice bacon, chopped
1 cup chopped onion
14 ounces chicken broth
1 cup brown rice
3/4 cup celery
1/4 teaspoon salt
1/4 teaspoon pepper sauce
1 can kidney beans
1 green pepper, in strips
Cook bacon in skillet. Remove and cook onions in drippings until tender. Add bacon, broth, uncooked rice, celery, hot sauce and salt. Bring to a boil. Cover and simmer for 50 minutes.
Add beans and pepper strips. Simmer 5 more minutes.
Serve in warm tortillas. (It is great alone, too.)
ps. We like this so much we double or triple the recipe.