Thinly slice the celery.
Chop 1 onion.
Chop 1 green pepper
Rinse 1 15 ounce can of kidney beans
Preheat a 4 quart pot over medium-high heat. Add a little olive oil.
Sauté the onion, green pepper, celery and garlic for about 6 minutes.
While the veggies are sautéing, prep the spices. Combine 3 teaspoons of paprika, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano and 1 teaspoon salt.
Dump all the spices into the pot. Also throw in 2 bay leaves.
Stir to combine. Continue sautéing for another minute.
Add 2 cups of vegetable broth
Add a 28 ounce can of whole tomatoes. Using a potato masher, mash up the tomatoes.
Add the kidney beans, a half cup of jasmine rice, and the butternut squash.
Stir it all up. Cover the pot and bring to a boil.
When it has reached a boil, lower to a simmer. Continue cooking, covered, for about 20 minutes. It is done when the rice is cooked through.
Remove the bay leaves, and serve!