- 1 tablespoon extra virgin oil
- 1 small onion, finely minced
- 1 small green bell pepper, chopped
- 1 or 2 jalapeño chiles, seeded and minced
- ½ cup chopped celery
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
- 3 cups cooked or canned dark red kidney beans (adzuki or pinto beans can be substituted), rinsed and drained if canned
- 4 cups hot cooked Texmati, Louisiana pecan, or long-grain rice
- 2 tablespoons minced fresh cilantro, for garnish
- Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, jalapeños, celery, garlic, cumin, paprika, oregano, salt, cayenne, and black pepper and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes. Add the beans and cook 10 minutes longer, stirring occasionally, to allow the flavors to blend. Taste and adjust the seasoning. Serve the beans on top of the rice, sprinkled with the cilantro.