Sugar Snap Peas with Brown Rice

2 Tablespoons olive oil
1/4 (one-quarter) cup chopped onions
2 garlic cloves, minced
1 stalk celery, chopped
1 green pepper, chopped
1 teaspoon Cajun seasoning
1/4 (one-quarter) teaspoon salt
2 cups quick-cooking brown rice
2 cups cold water
1 cup sugar snap peas (fresh or frozen)
1/2 (one-half) cup carrots, cut into 1/4-inch (one-quarter) slices
1 green bell pepper, 1/2-inch (one-half) dice

Heat oil a large skillet. Cook onion, garlic, celery and green pepper for two minutes. Add seasonings, rice and water to vegetable mixture. Bring to boil and reduce heat to low. Cover and simmer ten minutes. Add sugar snap peas, carrots and pepper. Cover and cook until rice is tender and liquids are absorbed, about 10 minutes more. Yields eight servings.