Red kidney beans, canned, drained
(drained and rinsed)
1 tsp
Salt
(pink; or to taste)
1 dash
Black pepper
(fresh cracked; to taste)
1 green onion (stem)
Green onion
(garnish)
1 sprig
Parsley, fresh
(garnish; chopped)
1 tsp
Hot sauce
(dash)
Instructions
In a large pan, heat water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, and oregano, and saute for 1 minute more.
Add the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.
Spoon into serving bowls and top with garnish of choice.
