Creole Style Beans and Rice - #1

2 ts Oil
1 c Chopped celery
1 md Onion, chopped
1 sm Red or green bell pepper, chopped
2 Jalapeno peppers, seeded and finely chopped
16 oz No salt added tomato sauce
15 1/2 oz Can red beans, rinsed
15 oz Can black beans, rinsed
14 1/2 oz Can vegetable broth
1/2 c Uncooked long-grain rice
1/2 ts Hot red pepper sauce

Heat oil in a large saucepan or Dutch oven over medium heat until hot. Add celery, onion, bell, and chile peppers; cook and stir 6-8 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.