Instructions: Bring the water to a boil in a 2-quart saucepan. Add the rice, cover, reduce the heat to low, and simmer for 17 minutes.

Meanwhile, heat the oil on medium in an extra-deep 12 inch nonstick skillet.

Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed the bell pepper, and cut it into bite-sized pieces. Add it to the skillet. Raise the heat to medium-high.

Cut the kielbasa link in half lengthwise. Cut each half into 1/4 inch slices, adding them to the skillet as you cut. Cook, stirring frequently, for 2 minutes or until the onions are tender and begin to brown. While the sausage cooks, add the garlic and Cajun seasoning.

Stir in the tomatoes and tomato sauce. Reduce the heat to medium-low. Rinse and drain the beans and add them to the skillet. Stir and simmer until the beans are hot.

Put the rice in a wide bowl or platter, spoon over the sauce and serve at once.

Note: Diced tomatoes come in lots of seasoning variations.

This recipe is
flexible, but onions, garlic, basil and/or oregano are good.

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