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 classic Louisiana-style main dish recipe.
- 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
- 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)
- 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.