Dandy Dargavell: Creole Veggies & Rice

Occasionally, I try to forgo meat in my meals. I say occasionally which means rarely. Being southern for the most part means that you have a meat with sides at dinner. As I try to expand my culinary skills one meal at a time, I am always trying (sometimes failing) to be healthier as well. Again, not a very southern thing to do in the kitchen. Last night, I decided to go with a rice dish. I picked around the Internet collecting what looked like the tastiest recipes. Then as I tend to do, I made up one of my own out of these. It was very tasty. I will say, if I could have added sausage it would have been even better.

Here is what you need:
2 tsp vegetable oil
1 tsp black pepper
1/2 tsp crushed red pepper
1 cup diced onion
1/2 cup celery, finely chopped
1 cup carrots, finely chopped
1 cup red bell pepper, diced
1 cup green bell pepper, diced
2 cloves garlic, minced
2 cups rice (I use instant because it is easy)
2 tsp Creole seasoning
2 tbsp chopped fresh parsley (optional)

Here is what you do:
Heat the oil in a large skillet over medium heat. Add the black pepper, crushed red pepper, onion, celery, carrots, peppers and garlic and sautee until tender, about 6 to 8 minutes. Set aside.

Cook the rice according to package directions, adding the creole seasoning. When the rice is done, stir in the vegetables and parsley. Serve immediately.