Garden Rice and Red Beans

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.