4 large potatoes (or several small ones)
1 can of field peas (or substitute other beans)
1 cup of cooked rice
1 cup of salsa (Pace Pican'te is what I use)
1/2 cup of onion
Chop potatoes into small chunks, season with Cajun seasoning and cook with oil in large pan. You can add water to speed up the cooking time. When the potatoes are about halfway cooked, add the onion and half of the salsa. Let the potatoes cook until soft, then add the field peas. Cook until field peas are heated through, add the rest of the salsa, and fold in the rice. You can adjust the heat by using hotter/milder salsa. I live in the south, and Pace Pican'te is popular for its Texas flavor, so I recommend a less Mexican tasting salsa if you can find it.