In a large saucepan, add first 5 ingredients into 3 Tbsp of oil. Heat through and add rice. Brown the mixture slightly for about 5 minutes, stirring occasionally.
2
Add beans, broth, and water and bring to a boil. Reduce heat, cover and cook until water is absorbed, about 15 minutes, stirring occasionally.
3
Stir and serve hot. NOTE: ½ can Cream of Celery soup + 1 cup water or juice from the kidney beans may be substituted for vegetable broth.
