Ingredients
- 1¼ cups brown rice
- 3 Tbsp. olive oil, divided
- 1 tsp. salt
- 2½ cups water
- 1 yellow onion, chopped
- ½ green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- ½ tsp. ground allspice
- ½ tsp. ground cloves
- ½ tsp. cayenne pepper
- ½ tsp. pepper
- 2 cups canned kidney beans, rinsed and drained
- 1 cup low-sodium chicken stock
- 1 tomato, diced
- 2 Tbsp. chopped fresh thyme
- 1 tsp. hot sauce
- 3 Tbsp. chopped fresh cilantro
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Instructions
- Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
- While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
- Stir in the beans, chicken stock, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
- Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.