Start to finish is half an hour.
- Chop a bell pepper, a couple celery sticks, and an onion. A red or orange pepper provides nice color contrast, but green works just as well. this is the "Cajun Trinity" and is a variation on the classic mirepoix, which uses carrots instead of peppers. The volume ratio should be 1:1:2 - twice the onions since they wilt.
- Saute in butter and/or olive oil in a sauce pan. Or, fry up a little bacon d saute in that. Or maybe some sausage.
- Add a cup of rice and saute a couple more minutes until the rice browns a little.
- Drain a can of black beans, reserving the liquid. Add to pot and mix. Maybe mix in some chilies or garlic.
- Add two cups of stock (or water), including the reserved bean juice, to pot. Bring to boil and simmer, covered, for 15 minutes. Or you could stick it in a 350F oven for thirty minutes.
- Turn off heat and let rest for about 10 minutes.