2 tbsp. olive oil
1 c. chopped onion
1 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. chopped celery
1 can (14 1/2 oz.) whole peeled tomatoes, undrained
1 can (8 oz.) tomato sauce
1 c. water
1 c. converted rice
1 can (16 oz.) pink beans or kidney beans, drained
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper

In a 3 quart saucepan, heat the olive oil over medium high heat. Add the onion, red and green peppers and celery and cook, stirring, until the onion is soft.

Stir in the tomatoes and break up with the back of a spoon. Stir in the tomato sauce and water and bring to a boil. Stir in the rice, return to a boil. Reduce heat and simmer, covered, 20 minutes.

Stir in beans, salt, and black and red pepper. Simmer, covered, 10 minutes longer. Serves 12.