Heat oil in large skillet set over medium heat; cook onion, celery, red pepper and Cajun seasoning for about 5 minutes or until vegetables are slightly softened.
Increase heat to medium-high; stir in rice, pinto beans, tomato sauce and 1/4 cup water. Cook for about 5 minutes or until heated through and sauce is thickened.
Remove pan from heat; stir in parsley, green onions and lemon juice. Divide evenly among bowls.
This take on a New Orleans favorite is ready in minutes so you can let the good times roll.
For smoky flavor, sprinkle cooked and crumbled bacon over each serving.