Monday'S Red Beans And Rice Salad

• Creole seasoning
• 3 tablespoons salt
• 1 tablespoon Hungarian paprika
• 1 tablespoon granulated garlic
• 1 tablespoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground thyme
• 1/4 teaspoon celery seed
• For the salad
• 1 cup long grained raw white rice, cooked and cooled
• 1 tablespoon olive oil
• 1/2 cup diced poblano pepper
• 1 finely diced jalapeno pepper
• 1 tablespoon creole seasoning ( or use less or more depending on your tolerance to spicy!)
• 1 14.5 ounce can diced tomatoes
• 1/2 cup water
• 2 cups cooked red beans or kidney beans at room temperature

1. Combine all ingredients and store in a covered container.
2. In a medium sauce pan, saute the two peppers in the olive oil until they just begin to soften.
3. Add the creole seasoning and saute for about 30 more seconds.
4. Add the tomatoes and water. Bring to a boil and then simmer for about 5 minutes. Cool the mixture to room temperature.
5. Combine the cooked rice, tomato mixture and beans. Cover and chill to let the flavors blend.

seasoning, salt, paprika, garlic, ground black pepper, cayenne pepper, basil, oregano, onion powder, ground thyme, celery, salad, long grained raw white rice, olive oil, poblano pepper, jalapeno pepper, creole seasoning, tomatoes, water, kidney beans

Taken from food52.com/recipes/12737-monday-s-red-beans-and-rice-salad (may not work)