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Heat olive oil in a large saucepan or dutch oven over medium heat.
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Add the onions, garlic and diced carrots. Saute until the onions soften but do not brown.
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Add the bell pepper, celery, vegetable stock, diced tomatoes, beans, pepper, salt, cayenne pepper, thyme, oregano, chili powder, smoked paprika and cumin.
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Bring to a slow boil and add the uncooked rice.
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Simmer slowly for about 20 - 25 minutes, stirring occasionally until the rice is fully cooked.
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Add the frozen corn at this point if you are using it and bring back to the boil for an additional few minutes before serving with the chopped cilantro as a garnish.