1 cup quick-cooking brown rice (uncooked)
2 Tbsps. extra-virgin olive oil
2 cloves garlic, peeled and diced
1 onion, diced
2 tsps. Cajun seasoning
½ tsp. ground hot or chipotle pepper
1 package (16 oz.) frozen bell pepper strips
1 can (28 oz.) diced tomatoes, drained
1 can (15 oz.) red kidney beans, drained and rinsed
½ lb. frozen cooked shrimp, thawed
1 package (16 oz.) frozen cut okra
salt and pepper, to taste
hot sauce, for serving
1. Cook rice according to package directions. While the rice is cooking, heat the oil over medium heat in a Dutch oven or large pot.
2. Add the garlic and onion and sauté for several minutes. Add the Cajun spice and pepper and cook, stirring for two minutes. Add the pepper strips, tomatoes, beans and shrimp, stir and bring just to a boil.
3. Reduce the heat to a simmer, cover and cook for 10 minutes. Stir in the okra and simmer for 5 minutes longer. Season to taste with salt and pepper. Serve with the brown rice and hot sauce on the side.