1 cup white rice
4 total cups water or broth
2 cans kidney beans
2 TBSP oil (olive or vegetable)
4 to 6 stalks celery
2 bell pepper (any colors!)
1 small red onion
2 cloves garlic (optional)
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Rinse the kidney beans in a colander and transfer to a large bowl. Mash slightly and then set aside. Mashing the beans serves to thicken the sauce so feel free to skip this step if desired.
Add the rice and 2 cups water or broth to a medium saucepan. Heat to boiling and then turn the heat down to the lowest setting and cover. Allow to cook 15 minutes and then shut the heat off and set aside.
While the rice cooks, wash and dice the onion, celery, and bell peppers. Set these aside and then wash and mince the garlic. Heat the 2 tablespoons oil in a large stockpot on medium heat. Add the vegetables and cook 5 minutes. Then add the mashed beans, the tablespoon of SLIGHTLY SPICY CAJUN MIX, and the remaining 2 cups water or broth and stir. Simmer for 5 additional minutes and then turn the heat down to the lowest setting until the rice is finished cooking. When the rice is done, add to the pot with the vegetable sauce.
Meanwhile, crack the 4 eggs into a frying pan and fry 2 minutes. Shut off the heat and set aside. Fill bowls with the rice mixture and top with a fried egg.