Creole cuisine, most closely associated in the United States with Louisiana, describes a spicy, sophisticated style of cooking that combines French, Spanish, and African influences and applies equally to the foods of the West Indies and parts of South America and the Gulf Coast of North America. The term "Creole" is used in French-speaking areas while "criolla" is the Spanish-speaking equivalent. This dish is our adaptation of a traditional dish from the French West Indies, and the sauce contains tomatoes, bell peppers, and celery, ingredients that are hallmarks of Creole cooking. The hint of sweetness in the cinnamon rice provides the perfect foil for the picante sauce.