Boil: Combine rice, 1 cup stock and 1 cup water in a medium pot. Bring to a boil and let simmer ~30 minutes or until water is absorbed and rice is tender.
Sauté: Over medium heat, add oil to a large skillet. Once hot (but not smoking), add onion and garlic, sauté 5 minutes or until onions are translucent. Add carrots, celery, pepper and sausage, cook for 10 minutes. Add spices, stir to coat. Then stir in cornstarch.
Simmer: Add beans (liquid included) and remaining 1 cup stock. Lower heat to medium low and let simmer ~15 minutes or until liquid has reduced by about half.
Serve: Divide rice and bean/veggie mixture into 4-6 bowls. Garnish with parsley and green onions. Enjoy!
Notes
PREP AHEAD: Cut up the veggies in advance to streamline the cooking process. This is a great make-ahead recipe. Simply double the recipe and enjoy it later. LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 4-6 days. Reheat in a skillet or in the microwave. NUTRITION NOTES: These Red Beans and Rice makes for a great main dish. It’s high in fiber and protein, and a good source of iron, vitamin A and potassium.