A classic beans and rice recipe for your Daniel Fast

cajun red beans and rice

I love to cook, but I’m not too fond of the grocery shopping part of it. Anyone with me? Many times I let my refrigerator and pantry get pretty bare before I finally give in and head to the store. Sometimes, though, that’s when my creative juices start flowing. When there isn’t much to work with as far as ingredients goes, I often come up with my tastiest recipes.

One night I only had a few canned ingredients, cooked brown rice in the fridge, and several fresh vegetables. The result? This spicy, Louisiana-style main dish recipe.

Cajun Red Beans and Rice

½ tablespoon extra-virgin olive oil
½ cup chopped green pepper
½ cup chopped red onion
½ cup sliced celery
¼ cup water
2 teaspoons Creole Seasoning (see recipe below)
1 (15.5-ounce) can red kidney beans, rinsed and drained
2 cups cooked brown rice

Heat olive oil in a large, deep skillet over medium heat. Add green peppers, onions, and celery. Cook until vegetables are softened, about 3-5 minutes. Add water and Creole Seasoning. Stir well. Mix in kidney beans and rice. Lower heat and cook another 5 minutes or until heated through.

Yield: 8 servings (serving size: ½ cup)

Recipe Notes

  • Serve with sliced avocado and/or sliced green onions.
  • Add 1 (14.5-ounce) can diced tomatoes.
  • Stovetop directions using dry rice: Sauté vegetables as directed. While vegetables are cooking, bring 2 cups water to a boil. Lower heat, and add vegetables, 1 cup uncooked brown rice, and beans. Cover, and simmer about 45 minutes, or until rice is light and fluffy.

Creole Seasoning

2 tablespoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon thyme
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon cayenne pepper

Mix all ingredients in a small glass jar. Cover, and store until ready to use.

Yield: 12 servings (serving size: about 1 teaspoon)


  1. FANTASTIC!!!! My husband said until he ate this (day 2 of Daniel Fast – dinner), he was thinking he couldn’t do it any longer. He was struggling because he loves to eat meat and not many fruits at all. So, thank you for posting a recipe that has helped us continue in our commitment to The Lord to fast! This is our first Daniel Fast and already he’s received a $5,000 raise and another answer to his prayers!!! God is pouring blessings after a long trying road. Thanks again for the post. May The Lord bless you for posting it!

  2. Nicole Mcclendon says:

    I am so proud of myself!! I made this meal (Day 2 of the fast my first time fasting and doing the research and actually following with prayer and the instructions for the meal.). This was great!! The creole seasoning was perfect. I’m a rice and beans girl anyway. I am hoping for a clearer picture (because somethings are very burry right now in my life) and a renewed spirit. Thank you for taking the time to post!!

  3. Cindy Mills says:

    I made this last tonight for the first time !! And it was soooo good !!

    Thank you for this awesome website, it is such a blessing.

    I pray God continue to bless you as you have blessed so many others 🙂

  4. Great recipe! Amazing flavor! I can definitely see myself making this when I’m off the fast as well

  5. How many calories per cup??

    • I do not have the nutrition facts for this recipe. However, you can easily calculate it by using an online program. I like myfitnesspal.com; it gives you the option to input a recipe and see the calories per serving. I just haven’t had a chance to determine that info for all the recipes on my site. I didn’t think about adding the nutrition facts until I had 100+ recipes. My newer ones do provide nutrition facts, though.

  6. I just finished making this dish. I absolutely loved it! thank you so much

  7. Can this be done in the slow cooker as well?

  8. On day 2 now! Can i use jasmine rice instead of brown?

  9. This recipe is absolutely delightful my family and I loved it….everything came together so well.

  10. chris Edwards says:

    Wonderful meal easy to make.

  11. The secret ingredient to think you actually used meat – SMOKED PAPRIKA ; 1 – 2 teaspoons, or more (I don’t really use the measuring spoons). I usually use about 1 tsp while cooking the vegetables and the other in the beans. Also, don’t ever put salt in the beans before they’re cooked. It makes them hard. Finally, as an alternative to using oil to cook the vegetables use a little water instead, just cook them slowly. That’s a weight loss tool.

  12. Treva Maricle says:

    Oh, my! I just made this and it’s delicious! My problem is going to be having only one serving!

  13. This recipe is awesome! We love it so much that we have continued eating it after our fast was complete. Thank you for helping us follow through with our commitment to God in participating in this fast.

  14. Jonathan Palmer says:

    awesome recipe just awesome keep them coming

  15. Erin pollard says:

    Is the can of tomatoes required?

  16. Oh my gosh!!!! So so delicious!! Thank you so much for taking the time to write this recipe!!!

  17. Elizabeth says:

    I made this tonight and my husband LOVES it! That’s saying something because he doesn’t like rice. We will keep eating it even after the fast is over-by adding sausage and maybe some chicken. I did cook the rice in vegetable stock to give it more flavor. And next time, I’ll cut the creole in half (I had some store bought and just used that). It was perfect for my husband but a little too spicy for me. But that’s an easy fix!
    Thank you for your website! I’ve gotten most of our recipes from here and we are enjoying them.

    • Thank you for your feedback, Elizabeth! I’m thankful to hear this recipe was a winner at your house. 🙂 May God bless you and your husband as you seek Him!

  18. Lanitra Lacey says:

    I made these last night, but I substituted the red kidney beans with Bush’s white (canninelli beans). They came out great! Thank you so much for creating this site; it has been a wealth of information and resources for my husband and I, as we are on day 4 of our Daniel Fast with our church. I’ll be trying other recipes as well. Thanks again and God bless you!

    • Hi, Lanitra! Thanks for your comments and feedback. Your substitution sounds like a good one. 🙂 May God bless you abundantly as you seek Him through prayer and fasting!

  19. Celia Johnson says:

    Hey I really enjoyed this recipe while I’m on my Daniel’s fast! I’m praying that my biospy is good when the results come back. I get my biospy June 8. Thanks again?

  20. I am brand new to the Daniel fast/diet. I am very much looking forward to it, but everything g I ha e read has said to stay away from salt…so far a majority of the recipes I have come across have salt…do I say yes to salt or no to salt!?

    • Hi, Dayna! I’m thankful you are interested in doing the Daniel Fast. You will certainly find variations on whether or not to use salt, but it is certainly an acceptable food. Salt isn’t evil. It’s the misuse of salt that causes problems. Using too much salt ruins the natural flavor of foods, plus it causes all kinds of problems in your body. My recommendation is to use only what’s needed for the recipe. Don’t overdo it! Thanks for your question.

  21. The recipes are awesome. My husband and I have very busy schedules so your website is super helpful. We are about one and a half weeks in the fast and my husband lost 10 pounds so far. Thank you

    • Anna, thank you for your kind words about the website! I’m glad to hear you and your husband are doing the Daniel Fast together. May the Lord continue to strengthen you physically and spiritually as you seek Him! Also, my book, The Ultimate Guide to the Daniel Fast, is another extremely helpful resource for your fast. Be sure to email me your testimony when your fast is completed!