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)

Comments

  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?

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