Ingredients:
1 cup diced celery
1 cup diced onion
1 tablespoon minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon salt
2 cups basmati rice
2 cups canned dark red kidney beans, drained and rinsed
2 cups canned diced tomatoes (do not drain)
3 1/2 cups water
Chopped parsley
Instructions:
Saute celery, onion, garlic, thyme, oregano, pepper and salt in a heavy oven-proof casserole. Stir in rice, beans, tomatoes and water. Cover and cook on stovetop over low heat for about 20 minutes, until rice as absorbed liquid. Or, cover and bake in the oven at 350 degrees for 20 minutes. Remove from heat or oven and let sit, covered, for 10-15 minutes. Fluff with a big fork. Toss in some chopped fresh parsely and serve immediately.
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