Vegetarian Jambalaya


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Servings: 4
  • 1 (28 ounce) can Italian plum tomatoes
  • 1 cup vegetable broth
  • 1 cup quick-cooking brown rice
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce (to taste)
  • 1 large green bell pepper, seeded
  • 1 (16 ounce) can black-eyed peas, Drained
  • parsley, chopped, For garnish
  • chives, chopped, for garnish
  • Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
  • When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
  • Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
  • Ladle into bowls and serve with garlic bread.

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