Red Beans & Rice

I love rice; and I love kidney beans; and this dish sort of has become one of my favorite "one-pot dish" because it is quick and easy, and just one pot to clean up after cooking.

My favorite way of making this involves sautéeing celery, onions, garlic and tomatoes till aromatic and then throwing in the red beans and rice and cooking them together in water or stock till done, adjusting seasoning per availability and mood.


Ingredients
1-2 standard celery stalk, diced finely
1 medium yellow onion, diced finely
3 medium tomatoes, diced finely
2-3 cloves of garlic (optional)
2 cups cooked red kidney beans
cilantro for garnish
2 cups jasmine rice (or any long grain rice)
1Tbsp canola oil
4.5 cups water



spices: adjust to taste
1 tsp paprika

1 Tbsp creole or cajun seasoning mix (includes salt)

1 small can jalapeno-tomato sauce (El Pato brand is what i like - small green can)
1/2 Tbsp chili powder
1 Tbsp Taco seasoning
1 Tbsp brown sugar

Preparation

1. Heat oil in a large enough pot, add the trinity-viz., celery,onions, tomatoes - and sautee
2. add the raw rice and sautee a bit more
3. wash the can of kidney beans and add it to the pot
4. add the spices and water to the pot
5. when water starts to boil, lower heat and let it simmer till rice is done and all the water is absorbed; adjust the spices and salt to taste
6. garnish with chopped cilantro; serve warm