Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) vegetable oil 2 large stalks celery , finely chopped 2 large carrots , finely chopped 1 medium (4-6 ounces) red pepper , finely chopped 1 small (4-6 ounces) onion , finely chopped Salt Pepper 1 1/2 cup(s) long grain white rice 3 cup(s) water 2 clove(s) garlic , crushed with press 1 teaspoon(s) chili powder 3 cup(s) cooked red kidney beans , or 2 cans (15 ounces each) low-sodium red kidney beans 1 can(s) (28 ounces) diced fire-roasted tomatoes 1 tablespoon(s) tomato paste 1 teaspoon(s) (or 2) hot pepper sauce 1/2 cup(s) packed fresh flat-leaf parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat 2 tablespoons oil on medium-high until hot. Add celery, carrots, red pepper, onion, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in rice until well mixed, then add water. Heat to boiling on high. Cover, reduce heat to medium-low, and simmer 15 minutes. Reduce heat to low and simmer 15 minutes longer. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot. Add garlic and chili powder and cook 30 seconds or until fragrant, stirring. Stir in beans, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Stir in hot sauce to taste. With fork, fluff rice, then stir in half of parsley; divide rice among 4 dinner plates. Top with beans and garnish with remaining parsley.


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