1Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes.
2Remove bacon from skillet; drain off all but 2 Tbsps drippings.
3Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes.
4Add enough water to beef broth to make 2-1/2 cups. Add to skillet and bring to boil. Stir in rice, bacon, thyme, and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover, and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes.