Thinly slice the celery.
Chop 1 onion.
Chop 1 green pepper
Rinse 1 15 ounce can of kidney beans
Preheat a 4 quart pot over medium-high heat. Add a little olive oil.
Sauté the onion, green pepper, celery and garlic for about 6 minutes.
While the veggies are sautéing, prep the spices. Combine 3 teaspoons of paprika, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano and 1 teaspoon salt.
Dump all the spices into the pot. Also throw in 2 bay leaves.
Stir to combine. Continue sautéing for another minute.
Add 2 cups of vegetable broth
Add a 28 ounce can of whole tomatoes. Using a potato masher, mash up the tomatoes.
Add the kidney beans, a half cup of jasmine rice, and the butternut squash.
Stir it all up. Cover the pot and bring to a boil.
When it has reached a boil, lower to a simmer. Continue cooking, covered, for about 20 minutes. It is done when the rice is cooked through.
Remove the bay leaves, and serve!
- 1.0tsp Olive oil
- 1.0 Onion
- 1.0 Green pepper
- 3.0 Ribs of celery
- 4.0 Cloves garlic
- 2.0 Bay leaves
- 2.0tsp Paprika
- 1.0tsp Cayenne pepper
- 1.0tsp Dried thyme
- 1.0tsp Dried oregano
- 1.0 Salt
- 2.0c Vegetable broth
- 1.0 28 ounce can whole tomatoes
- 1/2lb Butternut squash, cut into small chunks
- 1/2c Basmati rice
- 1.0 15 ounce can kidney beans, drained and rinsed
- 1.0 Large (about 4 quart) pot
San Francisco, California