Sweet and smoky 'Boston baked' rice and pinto beans with onion and bacon.

Boston Baked Rice and Beans

6 slices bacon
1 cup chopped onion
2 (15-ounce) cans pinto beans, undrained
3 cups cooked rice*
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup catsup
1 teaspoon prepared mustard
1 teaspoon liquid smoke

1. Cook bacon in large skillet over medium-low heat until partially cooked. Remove bacon; drain off all but 2 tablespoons fat. Add onion to skillet and cook until soft but not brown. Stir in beans, rice, sugar, salt, pepper, catsup, mustard and liquid smoke.
2. Turn into greased 2 to 3-quart baking dish; arrange bacon slices on top.
3. Bake, uncovered, at 350°F (175°C) 30 to 35 minutes.

Makes 6 servings.

*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.

Recipe provided courtesy of USA Rice Federation.