🫙 From the Spice Rack
Vegetarian Jambalaya
1 cn 28oz Italian plum tomatoes 1 c Broth(veg, chick, or beef) 1 c Quick cooking brown rice 1 ts Bottled minced garlic 2 Bay leaves 1 ts Dried basil leaves 1 ts Dried thyme leaves
italianmaineasy
Ingredients8 items
Ingredients
- 1can 28oz italian plum tomatoes
- 1cup broth(veg, chick, or beef)
- 1cup quick cooking brown rice
- 1tsp bottled minced garlic
- 2bay leaves
- 1tsp dried basil leaves
- 1tsp dried thyme leaves
- 1tsp hot pepper sauce or to taste
Directions
- 1
1 cn 28oz Italian plum tomatoes 1 c Broth(veg, chick, or beef) 1 c Quick cooking brown rice 1 ts Bottled minced garlic 2 Bay leaves 1 ts Dri
- 2
Cover and bring to a boil over high heat
- 3
When 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 simme
- 4
Remove and discard bay leaves
- 5
Sprinkle with parsley if desired
- 6
This is a Louisiana inspired stew, rich and fairly thick
- 7
For a thinner stew, add additional broth
- 8
Serving suggestion: Serve with garlic bread