A classic beans and rice recipe for your Daniel Fast.

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.

The other night I opened my pantry to see a few canned ingredients. I had cooked brown rice in the fridge and several fresh vegetables. The result? This spicy, Louisiana-style dish that's sure to please your palate!

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)