I’ve left out the meat and seafood in this recipe, and kept in the onion, bell pepper, celery, beans and rice. This one-pot dish originated in Louisiana out of Spanish, African and French influence. This recipe is a healthful adaptation of the tomato-based Creole version. (Serves 6 to 8, makes about 10 cups)

½ pound cremini mushrooms, quartered or sliced (about 2½ cups)

1 medium yellow or white onion, chopped (about 2 cups)

1 medium green bell pepper, chopped (about 1 cup)

2 ribs celery, chopped (about 1 cup)

1 tablespoon finely chopped garlic (3 to 4 cloves)

4½ cups water (or salt-free broth)

2 15-ounce cans salt-free kidney beans (3 cups), drained and rinsed

1 15-ounce can salt-free diced tomatoes, with liquid (1½ cups total)

1¼ cup dry/uncooked long-grain brown rice

3 tablespoons tomato paste

1 tablespoon smoky paprika

1 teaspoon dried thyme (or 1 tablespoon fresh)

½ teaspoon red pepper flakes (optional; these are spicy)

2 bay leaves

1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the mushrooms, onion, bell pepper, and celery, and cook for about 7 to 8 minutes, stirring frequently, adding water as needed to prevent sticking. Add the garlic and cook while stirring for 1 minute more.

2. Add the remaining ingredients: water, kidney beans, diced tomatoes (with liquid), rice, tomato paste, paprika, thyme, red pepper flakes, and bay leaves. Stir well, and bring to a boil. Reduce the heat to medium-low, and cover.

3. Cook for 45 minutes (or until the rice is tender), stirring once during. Remove from the heat, and let sit for 5 to 10 minutes with the lid on before serving (and remove the bay leaves). Stir in a little water upon reheating, as the stew will have thickened.

Chef’s Notes: For Instant Pot instructions, see this recipe at StraightUpFood.com.