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Bowl of rice with vegetables and herbs
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Serves 6!

This vegetable heavy jambalaya is a fast, throw-everything-in the-pot kind of meal.

It’s spicy, savory and deeply satisfying on a chilly winter day. The leftovers are great for making burritos with whole grain tortillas or warmed up with a fried egg on top.

Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • ½ small green chili, finely chopped
  • 2 large tomatoes, chopped
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 tsp Worcestershire sauce or soy sauce
  • ¾ cup long grain rice
  • 3 cups vegetable broth or chicken stock
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Directions

  • Heat the oil in a large high-sided saucepan over medium-high heat.
  • Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
  • Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juices release.
  • Add the rice and slowly pour in the broth.
  • Reduce heat to medium and let the dish cook until the rice absorbs all the liquid, about 20 to 25 minutes.
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Add a boost of fiber by adding in a can of black beans. Drain and rinse the beans, then throw them in when there’s about 15-minutes remaining to let them warm up.
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REFERENCES:

Adapted from:
http://ongov.net/dss/documents/good-and-cheap.pdf