Ingredients

• 1/2 cup uncooked brown rice
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• One 15-ounce can dark red kidney beans, undrained
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon freshly ground pepper

1. In a small pot, bring 1-1/2 cups water to a boil and then add rice;
   cover and simmer until rice is rice is done, about 30 minutes.
   Set aside.
2. In a large skillet, cook the onion, celery, and green pepper over low heat, about 10 minutes.
3. Add the undrained canned beans, pepper sauce, and ground pepper. Bring to a boil; cover and simmer 5 minutes.
4. Add the cooked rice and mix lightly, adding a little water if the mixture is too dry.