Heat oven to 425°F.

In 2-quart saucepan, heat water and rice to boiling.

Reduce heat; cover and cook 9 minutes.

Stir in celery, bell pepper and onion.

Heat to boiling.

Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.

Set aside.

On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.

Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.

Do not stretch.

In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.

Stir in rice mixture.

Spoon into crust-lined pie plate.

Top with second pie crust; seal edge and flute.

n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.

Brush top crust lightly with water; sprinkle evenly with seasoning mixture.

Cut several slits in top crust for steam to escape.

Bake 30 to 35 minutes or until crust is golden brown.