Bacon Bean And Rice Skillet Recipe

6 slices bacon, diced
1 large onion, diced
1 garlic clove, minced
1 cup beef broth
1 1/2 cups water
1 cup uncooked rice
1 tsp dried thyme
2 cups cooked (or canned) pinto or kidney beans

Put large skillet over medium heat, add bacon pieces and cook until browned and crispy; remove and set aside.

With skillet still over medium heat, add the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.

Add beef broth and water to skillet, stir, then add the rice and thyme.

Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.

Uncover skillet and stir in bacon pieces.  Serve immediately.

Will serve 4 to 6.