Ingredients:

  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (60g) celery, finely diced
  • 1 medium (120g) green bell pepper, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (190g) long-grain brown rice, rinsed and drained
  • 1 can (15 oz / 425g) red kidney beans, drained and rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (2g) onion powder
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) dried thyme
  • 1/2 tsp (1g) cayenne pepper
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the avocado oil in a cast iron skillet or heavy pot over medium heat. Add the diced onion, celery, and bell pepper. Sauté for 5-7 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic. Cook for 60 seconds until you smell that sharp garlic aroma.
  3. Push the vegetables to the side of the pan. Add the rinsed brown rice to the center. Stir constantly for 3-4 minutes until grains look slightly golden and smell nutty.
  4. Sprinkle the smoked paprika, onion powder, garlic powder, thyme, cayenne, salt, and pepper over the rice. Stir for 1 minute to bloom the spices in the oil.
  5. Pour in the vegetable broth. Stir in the red beans, scraping the bottom of the pan with a wooden spoon until all the browned bits are released.
  6. Bring the mixture to a boil.
  7. Reduce heat to low immediately. Cover the pan with a tight lid.
  8. Simmer for 30 minutes until the rice is tender and the liquid is fully absorbed.
  9. Remove from heat. Let it sit, covered, for 5 minutes before fluffing with a fork.