Red Beans & Rice (spicy)

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. black pepper
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 tomato, diced
• 2 Tbsp. chopped fresh thyme
• 1 tsp. hot sauce
• 3 Tbsp. chopped fresh cilantro

Directions

1. 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.
2. 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.
3. Stir in the beans, chicken broth, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.