Red Beans and Rice

By JAmero4702

Ingredients

• 4 cups brown rice
• 1 yellow onion, diced
• 4 stalks of celery, diced
• 1/2 green pepper, diced
• 4 cloves garlic, minced
• 2 Tbs olive oil
• 2 (14oz) cans kidney beans
• 1 (14oz) can diced tomatoes
• 1 cup vegetable broth
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp thyme
• 2 bay leaves
• 1 tsp salt
• 1/8 tsp pepper
• parsley

Preparation

Step 1

Cook Rice according to package directions.
In a large saucepan heat oil over medium heat add onion, bell pepper and celery, saute for 8 to 10 minutes until softened, add garlic and cook for another 2 minutes. Drain and rinse the red beans add the beans to vegetable mixture. Add diced tomatoes, vegetable broth, cayenne pepper, paprika, oregano, thyme, bay leaves, salt and pepper.
Simmer on low for 20 minutes, until sauce thickens, Meanwhile, roughly chop 1/4 cup parsley.
When simmering is complete remove bay leaves and serve the beans over rice, Garnish with parsley and hot sauce.