Caribbean Red Beans and Brown Rice

yum

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups instant brown rice
• 2  tablespoons olive oil
• 1  yellow onion, chopped
• 1⁄2 green bell pepper, seeded and chopped
• 1  cup celery, chopped
• 4  garlic cloves, minced
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon fresh ground black pepper
• 1  cup  vegetable stock
• 3 (15 1/2ounce) cans kidney beans, drained
• 1  tomatoes, cored and diced
• 2  tablespoons  chopped fresh thyme
• 1  teaspoon  hot pepper sauce
• 3  tablespoons  chopped fresh cilantro

Directions

1. In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
2. While the beans are cooking, cook the brown rice according to package directions.
3. Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.