Vegetarian Jambalaya

1 cup long grain rice

14 ounces cooked kidney beans (rinse well if canned)
1 yellow onion, finely diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 carrot, finely chopped
1 rib of celery, finely chopped
Kernels from 1 corn cob (about 1 cup)
2 cloves of garlic
1/4 to 1/2 teaspoon of cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 to 2 1/4 cups vegetable broth
Extra virgin olive oil
Handful of fresh parsley or cilantro, roughly chopped

Directions:

1. Drizzle enough olive oil into a large pan to lightly cover the bottom and set heat to between low and medium.

2. Add rice and sauté for about 5 minutes, then add onion and cook for another 2 minutes - be sure to stir from time to time.

3. Add the rest of the vegetables plus garlic, black pepper, oregano, and cayenne, and cook for another 2 minutes, stirring regularly.

4. Now the relaxing part: add between 1.5 to 2 cups of broth. Cover with a lid and bring to a boil. As soon as it reaches a boil, lower heat and allow to simmer for about 35 to 40 minutes. You don't want the ingredients to get dry and burned out, so check on it at the 15 to 20 minute mark and add a little extra broth if you don't see any liquid.

5. Once it's finished cooking, add kidney beans and give everything a good toss to allow the kidney beans to heat through.

6. Just before serving, sprinkle a handful of chopped parsley or cilantro on top.

This is a great dish to bring to cook-outs and potlucks this summer. Enjoy.

More love,

Crush

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