Vegetable jambalaya

1 medium onion, chopped

1 medium green bell pepper, stemmed, seeded, and chopped

3 stalks celery, chopped

3 cloves garlic, finely chopped

½ small green chile, like a jalapeño, finely chopped

2 large tomatoes, chopped

2 bay leaves

1 tsp paprika

1 tsp garlic powder

⅛ to ¼ tsp cayenne pepper (optional)

½ tsp dried thyme

½ tsp dried oregano

1 tsp Worcestershire sauce, tamari, or soy sauce

¾ cup long-grain white rice

3 cups low-sodium vegetable or chicken broth

Salt

Pepper

1. Place a large, heavy-bottomed pot over medium-high heat and add 2 tbsp vegetable oil. 

2. After it gets hot, add chopped onion, chopped green bell pepper, and chopped celery and cook for about 5 minutes, until they become translucent but not brown.

3. Add the garlic, green chile, tomatoes, bay leaves, paprika, garlic powder, cayenne pepper (if using), dried thyme, dried oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.

4. Add rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes.

5. Taste and adjust the salt, pepper, and any other spices.

6. Serve.