Jambalaya

Ingredients

• 400 ml Vegetable broth
• 200 g natural whole-grain rice
• 1 large onion
• 1 Garlic clove
• 1 chili pepper
• 2 stalks celery
• 2 red bell peppers
• 2 tbsp finely chopped parsley
• 2 tbsp oil
• 1 large can peeled tomatoes
• 1 tbsp Tomato Paste
• 1 pinch cloves powder
• Salt
• black pepper (ground)
• Tabasco

Instructions

1. 1.

   Bring rice to a boil with broth, then cover and simmer on low heat for about 30-40 minutes. Peel and finely chop onion and garlic. Wash and trim vegetables. Slice chili lengthwise, deseed, and cut into thin strips. Wash celery, trim, and slice into fine rounds. Wash bell peppers, trim, halve, deseed, remove white membranes, and slice into thin strips.

2. 2.

   Sauté onion and garlic in hot oil until translucent, then add chili, celery, and pepper; cook for 3-4 minutes while stirring.

3. 3.

   Add tomatoes with juice, crushing them with a potato masher. Stir in tomato paste, season with cloves powder, black pepper, Tabasco, and salt. Let the vegetables simmer uncovered for 10 minutes and taste.

4. 4.

   Drain the cooked rice and fold it into the vegetable mixture; season with salt and pepper, then sprinkle parsley before serving.