2 tbsp. olive or canola oil
2 onions, chopped
1 red or yellow pepper, chopped
1 stalk celery, chopped
1/2 tsp. garlic powder
1/2 tsp. thyme, dried
1/4 tsp. cayenne
1 lb. can red kidney beans with liquid

In a medium saucepan heat oil. When hot stir in onion, pepper and celery. Saute 2-3 minutes. Add garlic thyme and cayenne. Saute for 10 seconds. Add beans and their liquid. Stir in 1 cup rice and 1 1/2 cups water. Cover and simmer for 20 minutes.