Sides : Bourbon Street Rice and Beans

• 4 slices bacon, diced
  
• 1 large onion, diced
  
• 1 clove garlic, minced
  
• 1 cup long-grain rice
  
• 2 cups chicken broth
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  
• 1 small yellow bell pepper, seeded and diced
  
• 1 small red pepper, seeded and diced
  
• 2 (15-ounce) cans red beans, drained and rinsed
  
• 1/4 cup sliced scallions
  

Cook diced bacon in 3-quart saucepan over medium-high heat, until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.

In drippings remaining in skillet, cook onion and garlic, about 5 minutes until softened. Stir in rice; cook 2 minutes, stirring constantly. Add chicken broth, TABASCO^® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.

Add red and yellow bell peppers, red beans and bacon. Cook 5 minutes longer or until rice is tender. To serve, stir in scallions.

Makes 4 servings.