Cook rice in large saucepan with tight-fitting lid for 15 minutes without lifting the lid. Remove from heat, fluff with fork, cover again and let stand for 10 minutes.
While rice is cooking, saute celery, onion, and red pepper in olive oil for 4 minutes or until vegetables are translucent. Add remaining ingredients. Cook over medium low heat for 10 minutes. Remove bay leaves before serving.
Place rice in large bowl. Make a well in center of rice, spoon beans in well and serve. May also be served without rice.