Caribbean Red Beans And Brown Rice

• 1 1/2 cups instant brown rice
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable stock
• 3 (15 1/2 ounce) cans kidney beans, drained
• 1 tomatoes, cored and diced
• 2 tablespoons chopped fresh thyme
• 1 teaspoon hot pepper sauce
• 3 tablespoons chopped fresh cilantro

1. In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
2. While the beans are cooking, cook the brown rice according to package directions.
3. Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.

instant brown rice, olive oil, yellow onion, green bell pepper, celery, garlic, ground allspice, ground cloves, cayenne pepper, fresh ground black pepper, vegetable stock, kidney beans, tomatoes, thyme, hot pepper, fresh cilantro

Taken from www.food.com/recipe/caribbean-red-beans-and-brown-rice-227933 (may not work)