• ½ cup vegetable broth or water 
• 2 cups brown rice
• 1½ cups red onion, chopped
• 3 garlic cloves, minced
• ½ cup celery, chopped
• ½ cup green bell pepper, diced
• 1 cup carrots, peeled and finely diced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon cumin
• 1½ teaspoons coriander 
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika or regular paprika 
• 4 cups vegetable stock, unsalted
• 1 bay leaf
• 1½ cups cooked red beans
• 1½ cups fresh tomatoes, chopped, or 1 (14.5 oz) can stewed tomatoes, drained
• ½ cup corn, fresh or frozen
• 1 teaspoon salt
• Ground pepper, to taste       
• Pinch cayenne pepper    
• 3 tablespoons fresh parsley, chopped

In a large, deep sided skillet, add either ½ cup of vegetable broth or water over medium-high heat. Add rice, onion, garlic, celery, bell peppers, carrots, jalapeño, cumin, coriander, chili powder and paprika. Stir until lightly browned.  In another pot, bring 4 cups of vegetable broth and bay leaf to a boil. Add to rice mixture. Cover, lower heat and simmer for 15 minutes. 0Add beans, tomatoes, corn, salt, freshly ground pepper and cayenne. Stir, cover and simmer for 25 more minutes, or until liquid is absorbed. Remove from heat and remove bay leaf. Taste for seasonings and add parsley.  Serve with a green salad or top with fresh chopped onions, tomatoes, and diced jalapeños.