Ingredients
4 c. cooked brown rice
1 yellow onion, diced
4 stalks celery, chopped
½ green pepper, seeded and diced
4 cloves garlic, minced
2 T. extra virgin olive oil
1 14-oz. can diced tomatoes, undrained
2 15-oz. cans red kidney beans, rinsed and drained
1 c. organic vegetable broth
½ t. cayenne pepper
1 t. paprika
1 t. dried oregano
1 t. dried thyme
2 dried bay leaves
Salt and ground black pepper, to taste
Optional Garnish:
¼ c. fresh parsley, chopped
Directions
- Prepare rice according to package directions. Set aside and keep warm.
- In a large saucepan, heat olive oil over medium heat. Sauté onion, celery, and pepper for 8 to 10 minutes, or until softened. Add minced garlic and cook for 2 minutes or until the garlic begins to brown.
- Add beans, tomatoes, vegetable broth, cayenne pepper, paprika, oregano, thyme and bay leaves. Stir to combine and season with salt and pepper, to taste.
- Reduce heat to low and simmer for 20 minutes, or until the sauce thickens. Remove pot from heat and discard the bay leaves. To serve, spoon the bean mixture over rice and garnish with fresh chopped parsley, if desired.
Makes 6 servings.
