Creole Red Beans & Brown Rice

I'm finally writing up how I make this with brown rice so Sameer can cook it.  Liquid amounts and cooking times vary based on the instructions on my bag of brown rice.  My current bag calls for a 2:1 ratio of water to rice, cooked for 22-30 minutes.  Maybe it's parboiled because brown rice cooking time is usually longer than that.  Original recipe comes from "Vegetarian Times."

Ingredients

• 2 Tbs. olive oil, divided
• 1/2 tsp garlic powder
  
• 2/3 cup brown basmati rice, rinsed and drained
• 2 cups pepper and onion mix, divided
• 1 15-oz. can tomatoes with medium green chiles, divided
• 1 1/2 cups cooked small red beans

Preparation

1. Heat 1 tbs olive oil in small saucepan over medium heat, add 1/4 tsp garlic powder, and heat until shimmering. Add rice and 1 cup pepper/onion mix, and cook over medium heat 2 to 3 minutes, or until vegetables are slightly softened. Add 1⁄3  cup tomatoes and their juices, plus 1 cup water; season with salt, if desired. Bring to boil, and stir to combine. Cover, reduce heat to medium-low, and simmer 30 minutes. Remove from heat and let stand 10 minutes. 
2. Heat remaining 1 tbs oil and 1/4 garlic powder in medium saucepan over medium heat. Add remaining 1 cup pepper/onion mix and sauté 3 to 4 minutes, or until softened. Add remaining tomatoes with their juices, beans, and 1/2 cup water. Bring to boil. Cover, and simmer 6 to 8 minutes, or until mixture thickens. Transfer 3/4 cup bean mixture to blender and purée until smooth. Return purée to pan and stir to combine. Season with salt and pepper, if desired. Serve with hot sauce.