1 T olive oil
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 (15oz) can fire roasted diced tomatoes
1 C spaghetti sauce/tomato sauce
1 t italian seasoning
1/4 t cayenne pepper
Dash crushed red pepper
1/2 t fennel seed
1/2-1 t cajun seasoning (Emerils Bayou Blast)
2 (15 oz) cans red beans
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If you use 1 C white rice, you can cook it in skillet with 2 cups water
If you use 1 C brown rice, cook it first in 2 cups water and add it to skillet

Heat oil in large skillet over med heat until hot. Add onion & pepper: saute until soft. Add garlic: saute for 1 minute.
Stir in tomatoes, tomato sauce, seasonings (and water if using white rice.)
Bring to a boil. Add rice. Reduce heat to low and simmer 20 minutes or until rice is tender, stirring occasionally.
Stir in beans. Cover; simmer 5-10 minutes or until thoroughly heated, stirring occasionally. Adjust seasonings to taste.

5 (1 1/2 C) servings

Calories 330
Fat 4 g
Carbohydrates 62 g
Protein 12 g
Fiber 8 g (for white rice, probably more for brown)

Great served with cornbread.

Sounds yummy!