Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
Add the garlic and cook for another minute until fragrant.
Add the tomato paste and mix to combine.
Slowly add the chicken stock mixing to combine.
Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, stir to combine.
Stir in the cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 – 20 minutes until the rice is tender and the vegetables are the desired softness.
Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.
* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Substituting The RiceYou can use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the cooking time and adjust accordingly.