**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Red Bell Pepper, diced
2 Medium Onions, diced
2 Celery Stalks, diced
2 (15 oz) Cans Kidney Beans, drained
1 Teaspoon Salt
1 Cup Brown Basmati Rice
1 Cup Chicken Broth
1 Cup Water
Rice – Combine rice, water, chicken broth, and salt in medium pot on high heat. Bring to a boil, stir, and reduce heat to medium-low. Simmer for approximately 30 minutes.
Beans – Coat medium pot with olive oil on medium-high heat. Add onions, bell peppers, and celery to warm pot. Saute with occasional stirring to brown vegetable mixture. Reduce heat to medium-low, add kidney beans and garlic salt, cover and simmer for 15 minutes.
Serve Beans over Rice with Tabasco Sauce. Accompany with Andouille Sausage (optional).