In a large saucepan, heat 1 Tbsp. of the oil over medium heat. Add the celery, carrots, red bell pepper, onion, salt and pepper. Cook for five minutes, or until just tender. Add the rice and stir to coat, then pour in the stock. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes longer.

Meanwhile, add the remaining tablespoon of oil to a large skillet. Heat over medium heat and add the green pepper. Cook until softened, about five minutes, then stir in the garlic and chili powder. Cook until fragrant, about 1 minute, then add the kidney beans, tomatoes, and tomato paste. Reduce heat to medium low and cook for another 15 minutes, stirring occasionally.

Fluff the rice with a fork when finished cooking, then divide among dinner bowls. Top with red beans, then garnish with parsley and hot sauce, if desired.