1. Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, & bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, & hot sauce. Reduce heat to low & let mixture simmer slowly while you cook the rice.
2. Bring the veg stock to a boil & stir in rice & butter. Return to a boil, reduce heat to low, cover & cook for 20 minutes without removing the lid. Remove from heat & let st& for 5 minutes.
3. Fold rice & beans gently together & transfer to a serving dish. Serve garnished with cilantro.
|Total Fat||5 g|
|Total Carbohydrates||39 g|