<p>In Dutch oven or large saucepan set over medium heat, heat oil. Cook celery, carrot, onion and garlic, stirring occasionally, for 4 to 5 minutes or until soften. Stir in chili powder, Adobo seasoning and cumin. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant.</p>

<p>Stir in 3 1/2 cups water, kidney beans, tomato sauce and bay leaf; bring to a boil. Stir in rice and olives. Reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid. Let stand, covered, for 5 minutes.</p>

<p>Remove bay leaf. Garnish with cilantro before serving.</p> <p><strong>Note: </strong>Substitute kidney beans with black beans or lentils if preferred.</p>