Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 white onion, peeled and diced
• 2 green bell peppers, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 3 cloves garlic, peeled and minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 teaspoons sea salt
• 4 cups vegetable broth
• 2 cups long-grain brown rice
• 1 14-ounce can diced tomatoes, drained
• 1/2 cup sliced olives
• 1/4 cup chopped fresh parsley
• 1/4 cup vegan Worcestershire sauce

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, bell peppers, jalapeno pepper, garlic, oregano, thyme, smoked paprika, cayenne pepper, and black pepper.
2. Cook for about 8 minutes, stirring frequently, until the vegetables are tender.
3. Add the salt, vegetable broth, rice, tomatoes, olives, and Worcestershire sauce. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 18 minutes, or until the rice is tender.
5. Stir in the parsley and adjust seasonings to taste.
6. Serve hot.