Caribbean Red Beans And Brown Rice - cooking recipe

Ingredients

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

Preparation

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.
While the beans are cooking, cook the brown rice according to package directions.
Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.