Heat olive oil in a large saucepan over high heat.

Add diced onion, celery, bell pepper, jalapenos, and minced garlic to the saucepan.

Cook the vegetables, stirring often, until the onion softens (approximately 2 minutes).

Pour in vegetable broth and add the soaked and drained red beans.

Bring the mixture to a boil.

Reduce the heat to low and simmer until the beans are almost tender (about 20 minutes), adding water if necessary to maintain liquid level.

Season the beans and broth with salt and freshly ground pepper to your liking.

Stir in the chopped scallions, cilantro, and uncooked rice.

Continue cooking until the beans are fully tender and the rice is cooked through.

Add more broth or water as needed to achieve the desired consistency.