~New Orleans Red Beans and Rice~

3/4 cup quick-cooking brown rice
1 1/2 tablespoons extra virgin olive oil
2 celery stalks, chopped
1 onion chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1 (14 1/2 oz) can diced tomatoes with basil, garlic, oregano
1 ( 15 1/2 oz) can red kidney beans, rinsed and drained

1. Prepare the rice according to the package directions, omitting the fat; keep warm

2. Heat the oil in a large nonstick skillet over med-high heat. Add the celery, onion,bell pepper,garlic,chili powder,paprika,and cumin; cook stirring frequently, until the vegetables start to soften, about 5 mins. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 mins. Add the beans and simmer until heater through, about 2 mins. Serve with the rice.