Recipe: 20 Minute Vegetarian Jambalaya (using quick cooking brown rice)

VEGETARIAN JAMBALAYA

"This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth."


1 (28 oz) can Italian plum tomatoes
1 cup vegetable broth
1 cup quick cooking brown rice, uncooked
1 tsp minced garlic
2 bay leaves
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp hot pepper sauce, or to taste
1 large green bell pepper
1 (16 oz) can black eyed peas, rinsed and drained
Chopped fresh parsley or chives (for garnish)
Garlic bread (optional, for serving)

Combine tomatoes (crush or chop tomatoes), broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat.

While rice is cooking, cut green pepper into 1-inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

Serve with garlic bread, if desired.

Makes 4 servings
Adapted from source: Meatless Dishes in Twenty Minutes by Karen Levin, 1993