INGREDIENTS
2
Bay leaves
4
stalks Celery
4 cloves
Garlic
1/2
Green pepper
2 15 ounce cans
Kidney beans, red
1 tsp
Oregano, dried
1/4 cup
Parsley
1 tsp
Thyme, dried
1 14 ounce can
Tomatoes
1
Yellow onion
1 cup
Vegetable broth
1
Hot sauce
4 cups
Brown rice, cooked
1
Black pepper
1/2 tsp
Cayenne pepper
1 tsp
Kosher salt
1 tsp
Paprika
2 tbsp
Olive oil