Fragrant and tasty, this vegan jambalaya makes a wonderful main meal or side dish. The basic recipe is listed below, but more vegetables can be added for additional flavour and colour. I like to use sliced button mushrooms and even olives in this. Enjoy!
1 medium onion chopped
1 green capsicum chopped
1 red capsicum chopped
2 cups long grain white rice
1 litre vegetable stock
425g can diced tomatoes
1 Tablespoon olive oil
1 clove garlic
- Saute onion, garlic and capsicum in olive oil until soft.
- Add tomatoes, stock and rice and bring to a boil, cover and reduce heat.
- Cook for 30 minutes or until rice is done