Great warm as a side or at room temperature as a picnic salad, red beans and rice is a wonderful vegetarian dish (this one's actually vegan). I make my own creole seasoning for this and keep the extra in a covered container for another time. This is the salad version.
Combine the following:
3 Tbl salt
1 Tbl Hungarian paprika
1 Tbl granulated garlic
1 Tbl coarsely ground black pepper
1/2 tsp cayenne pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 tsp ground thyme
1/4 tsp celery seed
For the red beans and rice:
1 cup long grained white rice, cooked and cooled
1 Tbl olive oil
1/2 cup diced poblano pepper
1 Tbl diced jalapeno pepper
1 Tbl creole seasoning ( or less if you can't stand a little heat)
1 14.5 ounce can diced tomatoes
1/2 cup water
2 cups cooked red beans or kidney beans
In a medium sauce pan, saute the two peppers in the olive oil until they just begin to soften.
Add the creole seasoning and saute for about 30 seconds more.
Add the tomatoes and water. Bring to a boil and then simmer for 5 minutes. Cool the mixture to room temperature.
Combine the cooked rice, tomato mixture and beans.
Cover and chill to let the flavors blend. Serve at room temperature.