Vegan Mexican Beans & Rice

Ingredients 

• 1 tablespoon canola oil
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon pepper
• 2 green onions, chopped

Directions: 
In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with green onions.

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