Cajun Tilapia with Red Beans and Rice

     My wife and I headed downtown today to run errands. The weather here in Philadelphia isn't quite the 85 degrees of glory my friends and family are enjoying south of the Mason-Dixon. Needless to say, it was a fitting day to head to Chinatown for a hot bowl of pho before attending to our errands. We don't usually eat more than one large meal during the course of a normal day. Even then, it's not really what most people call large, but the tummy needed a bit more later in the afternoon.
     In a pinch, I made this tilapia dish. It was a winner with her. Even better, it was a winner with me! Give this a shot!
     By the way, I'll usually tailor these recipes for two. Adjust as you must.

Cajun Tilapia
2 fresh tilapia fillets
extra virgin olive oil
kosher salt and fresh cracked pepper (to taste)
spice of choice (cayenne, Old Bay, Tabasco sauce, cajun marinade, etc.)
lemon wedge

Red Beans and Rice
1/2 - 3/4 c. dry kidney beans or 1 can kidney beans
3 - 4 strips of bacon
2 cloves of garlic, minced
1 small or 1/2 large onion. chopped
1/2 bell pepper, chopped
1 celery stalk, chopped
1 c. chicken broth
pinch of cayenne
2 bay leaves
parsley, chopped
thyme
salt and pepper to taste

2 c. chicken broth
1 c. long grain white rice
salt to taste

Let's do it...
     I like to prepare as much as I can ahead of time. That being said, I typically use dry beans and rice rather than canned beans and boil-in-bag rice. It's more economical. That's really the only reason I have. Still, you can do it your way. Here's my way...
     Rinse the beans and soak them overnight. I start by boiling the beans in salted water. There's no specific time here. It may take an hour or two for them get as tender as you want. Drain them at the desired texture.
     In the meantime, fry the bacon in a skillet until crispy and remove to a paper towel-covered plate. Crumble the bacon anytime after it cools. Save that bacon grease!
     In the same skillet, heat part of the reserved grease over medium heat. Roast the garlic for a minute or two, and add the onion, bell pepper, and celery. Stir occasionally.
     Take this time to rub the tilapia fillets in olive oil on both sides and season with kosher salt and cracked pepper to taste (as well as any other spicy dry seasoning of your choice).
     Get that rice going! Bring 2 cups of chicken stock and salt (to taste) to boil. Add 1 cup of rice, reduce to simmer, and cover. Remove from heat to rest when the broth has all been absorbed.
     When the vegetables in the skillet are soft, reduce heat to medium-low and add the 1 cup of chicken broth, beans, cayenne, bay leaves, parsley, and thyme. Give it a good stir and adjust the temperature as you go. It should be good until the end.
     Heat up an appropriate amount of your reserved bacon grease in a separate skillet over medium-low and drop in your fillets. As you begin to see that opaque-white color creep up the sides of your fillets, flip them and reduce to low heat. At this point, if you use a liquid glaze, brush it over the fillets. Turn once more at the end and brush on another coat. You know how this works.
     I served the fillets over kale (don't forget your greens!) and the beans and vegetables over the rice. Shower everything with the crumbled bacon and don't forget that lemon wedge!
     Belly up to the table!