Veggie Rice

• olive oil
• 1 onion, diced small
• 1 bell pepper (bought) and one small banana pepper (grown), diced larger than the onion
• 1 medium, 2 small, and 5 tiny tomatoes out of the garden
• 1 surprisingly large clove of garlic, minced
• 5 ribs celery hearts, including leaves, sliced
• 1-1/4 cup white rice
• 2-1/2 cups water (or some sort of broth)
• 3 sprigs thyme from the garden
• 1 basil leaf from the garden
• salt
• pepper

Throw a good splash of olive oil in a pot or pan. Add onions and stir until they start softening. Add peppers; cook for a couple of minutes, then add garlic and celery. Stir for about a minute, add rice, and cook for another couple of minutes. Add water, herbs and spices and stir. Bring to a boil, lower heat, cover and cook for 20 minutes. Let stand until the fish is done, fluff and serve.

Simple Spicy Catfish

• catfish filets
• olive oil
• Zatarain's Creole Seasoning

Drizzle both sides of filets with olive oil, then cover generously with Zatarain's.

When the rice is nearly ready, put fish under the broiler. Time using the Canadian Cooking Method (measure fish at thickest point, cook 10 minutes per inch; double the time if the fish is frozen).

Serve with beer or other beverage of your choice.

The rice could be much spicier, but I kept it mild as a counterpoint to the fish. Leftover veggie rice can be used as a light lunch or as a side dish for another meal.

Tags: fish, catfish, rice, vegetables