Vegetable Jambalaya
Devlin Usher
ingredients
- 1/2 C rice
- 2 garlic cloves
- 1 red onion, cut into eighths
- 1 eggplant, diced
- 1 green bell pepper, diced
- 1 3/4 oz baby corn cobs, halved lengthwise
- 1/2 C frozen peas
- 3 1/2 oz broccoli florets
- 2/3 C vegetable stock
- 8 oz can chopped tomatoes
- 1 Tb tomato paste
- 1 tsp creole seasoning
- 1/2 tsp chili flakes
directions
- 1
Cook rice in small saucepan and set aside.
- 2
Heat oil in a 10" skillet. Roast garlic and onions for 2 minutes. Add eggplant, bell pepper, corn, peas, and broccoli to pan and cook for 2 minutes. Stir in vegetable stock, canned tomatoes, tomato paste, creole seasoning, and chili flakes.
- 3
Cook over low heat for 20 minutes. Stir in rice and mix well. Serve!
Source: Devlin Usher
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