Tex Mex Rice And Beans
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned red kidney beans||15 Ounce, drained (1 Can)|
|Condensed beef bouillon||10 1⁄2 Ounce (1 Can)|
|Green pepper||1 Medium, diced|
|Barbecue sauce||1⁄2 Cup (8 tbs)|
|Rice||1 1⁄2 Cup (24 tbs)|
Cook and stir onion and garlic in hot oil in large skillet until onion is tender but not browned.
Stir in beans, bouillon, green pepper and barbecue sauce.
Bring to a full boil.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.