What you need:
2 tablespoons canola oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon cayenne, or to taste
1 cup long-grain rice
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 cups vegetable broth
Salt and black pepper
3 cups cooked or 2 (15.5-ounce) cans red kidney beans, drained and rinsed
2 tablespoons fresh parsley, minced
What you do:
1. In a large pot over medium heat, heat oil. Add onion, bell pepper, and garlic. Cover and cook until tender, about 7 minutes.
Uncover pot and stir in cayenne. Add rice and stir for 1 minute.
2. Stir in tomatoes, tomato paste, and vegetable broth. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 20 to 30 minutes.
3. Remove from heat, stir in beans, cover, and set aside for 5 minutes. Taste to adjust seasonings. Garnish with fresh parsley and serve.
Photo by Hannah Kaminsky