Tex-Mex Rice and Beans
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon oil
15 oz. can red kidney beans, drained
10-1/2 oz. can condensed beef bouillon
1 medium green pepper, diced
1/2 cup barbecue sauce
1-1/2 cups instant rice
Directions
In a large skillet, cook the onion and garlic, stirring frequently, in hot oil over medium heat until the onion is tender (do not brown).
Add in the beans, beef bouillon, green pepper and the barbecue sauce. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 4 servings.