This recipe will serve 4 easily and it freezes well. You can jazz it up with chicken, sausage, diced ham, and pepperoni for you meat lovers, or for fans of seafood shrimp works great also.
I use the bottled sauce rather than make my own simply because I really like the Zatarain's brand, and it's easy, so <shrugs>...
1 yellow and 1 orange bell pepper, 1" dice
1/2 Vidalia onion, 1/2-1" dice
1/2 package sliced baby bellas, coarse chopped
3 stalks celery, fine dice
12-15 cherry tomatoes, sliced on the diagonal
1-2 tbsp chopped garlic
1 cup Basmati rice, 1 3/4 c water, cook until "sticky"
Optional for meat lovers: 2 small skinless/boneless chicken breasts, 1" dice
Coarse kosher salt, cracked pepper to taste
½ bottle of Zatarain’s Cajun sauce
Prepare the rice and set aside in a large casserole dish.
To a large skillet add 1-2 tbsp of EVOO and heat until just faintly smoking. Add the chopped veggies, garlic, Kosher salt and pepper and quickly stir fry until the onion is transparent. Add the sauce and heat through.
If you are making this with chicken, fry it first until cooked through, remove to plate and proceed with the veggies., then add back to the skillet, along with the sauce and heat through.
Top the rice with the veggie mix and serve with a nice Arabic flatbread or Naan. I made garlic knots (see recipe here) that same day so that was a no-brainer (and wowzer, it was a nice combination of flavors).