INGREDIENTS
3 1/2 cups
water (divided)
1 cup
brown rice
3
stalks celery, diced (1 cup diced celery)
1
green pepper, chopped (1.25 cup chopped green pepper)
1/2
yellow onion, diced
3 cups
cooked kidney beans or about 2 small cans kidney beans, drained and rinsed
3
garlic cloves, minced
1
bay leaf
1 tsp
sage
1/2 tsp
oregano
1/2 tsp
cayenne
1 tsp
red pepper flakes
Optional for heat: 1-2 jalapenos, diced