2 tbsp. olive or canola oil
2 green onions, sliced thin
1 green pepper, chopped fine
1 stalk celery, chopped fine
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. cayenne
1 (1 lb.) can red kidney beans, with liquid
1 c. long grain rice

In a medium saucepan, heat oil. When hot, stir in green onions, pepper and celery. Saute for 2 to 3 minutes. Add garlic, thyme and cayenne and saute for 10 seconds. Add kidney beans and their liquid. Stir in rice and 1 1/2 cups water. Cover and simmer gently for 20 minutes. Remove cover and fluff up with a fork.