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Categories:
olive oil yellow onion garlic stalks celery fresh tomatoes brown rice vegetable stock Worcestershire sauce bay leaves paprika hot sauce salt fresh cilantro
Viewed: 22 - Published at: 3 years agoIngredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 whole Large Yellow Onion, Diced
- 3 cloves Garlic, Chopped
- 4 stalks Large Stalks Celery, Diced
- 1 Tablespoon Diced Jalapeno (use More Or Less Depending On How Spicy You Like Things!)
- 4 cups Diced Fresh Tomatoes (you Could Also Use Whole Cherry Tomatoes - They'll Break Down As Everything Cooks)
- 2 cups Uncooked Brown Rice
- 4- 1/2 cups Vegetable Stock
- 2 teaspoons Vegan Worcestershire Sauce (optional)
- 3 leaves Bay Leaves
- 1 teaspoon Smoked Paprika
- 2 teaspoons Hot Sauce (I Use Sriracha)
- 1 pinch Salt And Pepper, to taste
- 1- 1/2 cup Fresh Cilantro, Chopped, Plus Extra For Garnish
Method
- 1.
- Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
- Add onion, garlic, celery, and jalapeno into the oil and saute until onions are translucent, about 3 minutes.
- 2.
- Add tomatoes and cook an additional minute or two to soften them up.
- 3.
- Add rice, vegetable stock, vegan Worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine.
- Cover and bring mixture to a simmer.
- Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
- 4.
- Stir in fresh cilantro and serve immediately.
- Garnish with extra cilantro.
- Notes: This jambalaya has a nice kick to it.
- Use more or less jalapeno and paprika depending on how spicy you like things.
- Non-vegans can add cooked shrimp or andouille sausage (and use regular Worcestershire sauce) to make this a heartier meat dish.
