Heat olive oil over medium-high heat in a large saucepan
. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans
, onion powder
, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer
slowly while you cook the rice.
Bring the chicken stock to a boil and stir in rice and butter
. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.