Ingredients

Serves: 41 cup regular long-grain rice 1 tablespoon vegetable oil 2 medium celery stalks with leaves, sliced 2 garlic cloves, minced 1 medium red onion, coarsely chopped 1/2 teaspoon dried thyme leaves 1 bay leaf 2 cans (15 to 19 ounces each) red kidney beans, rinsed and drained 1 package (6 ounces) sliced Canadian bacon, cut into thin strips 1 cup reduced-sodium chicken broth 1 teaspoon Worcestershire sauce hot pepper sauce 1/3 cup minced fresh parsley 1. Prepare rice as label directs; keep warm. 2. Meanwhile, in 4-quart saucepan, heat oil over medium heat until hot. Add celery, garlic, onion, thyme, and bay leaf and cook until vegetables are tender and lightly browned, about 10 minutes, stirring occasionally. 3. Stir in beans, Canadian bacon, chicken broth, Worcestershire, 1/8 to 1/4 teaspoon hot pepper sauce, and all but 1 tablespoon parsley and cook, stirring occasionally, until heated through. Discard bay leaf. 4. To serve, spoon cooked rice then bean mixture into 4 large soup bowls. Sprinkle with remaining parsley. Serve with additional hot pepper sauce if you like. Each serving: About 505 calories, 29 g protein, 82 g carbohydrate, 8 g total fat (2 g saturated), 25 mg cholesterol, 990 mg sodium

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