Ingredients

1 cup regular long grain rice 1 TBSP vegetable oil 2 medium celery stalks, sliced 2 garlic cloves, minced 1 medium red onion, coarsely chopped 1 1/2 tsp dried thyme leaves 1 bay leaf 2 cans red kidney beans, rinsed and drained 1 package (6 oz) Canadian bacon, cut into thin strips 1 cup reduced sodium chicken broth 1 tsp Worcestershire sauce hot pepper sauce 1/3 cup minced fresh parsley Prepare rice as label directs, keep warm. Meanwhile, in 4 quart saucepan, heat oil over medium heat until hot. Add celery, garlic, onion, thyme, and bay leaf and cook until tender and lightly browned, about 10 minutes, stirring occasionally. Stir in beans, Canadian bacon, chicken broth, Worcestershire, 1/8 to 1/4 tsp hot pepper sauce, and all but 1 TBSP parsley and cook, stirring occasionally until heated through. Discard bay leaf. 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. Makes 4 main dish servings

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