Red Beans and Rice

Red Beans and Rice 1 cup long grain white rice 1 can red kidney beans - with the juice 3/4 cup onion - diced 2/3 cup green bell pepper - diced 1 1/4 cup chicken broth 1/2 tsp. granulated garlic 1/8 tsp. cayenne pepper - more if you like spicier and the heat 1/8 tsp. salt 1/8 tsp. black pepper 1 tbsp. butter In a sauce pot over medium low heat, melt the butter. Add in the onions and peppers and saute until softened. About 4-5 minutes. Add in the cup of rice and dried spices, stir to coat in the mixture. Add in the can of beans with their liquid along with the chicken broth. Mix well. Cover and bring the whole mixture up to bubbling on the edges. Turn the heat down to a simmer. Simmer for about 20-25 minutes until most all of the liquid is absorbed.