Vegetarian Jambalaya

1 cn 28oz Italian plum tomatoes
1 c Broth(veg, chick, or beef)
1 c Quick cooking brown rice
1 ts Bottled minced garlic
2 Bay leaves
1 ts Dried basil leaves
1 ts Dried thyme leaves
1 ts Hot pepper sauce or to taste
1 lg Green bell pepper
1 cn 16oz can black eyed peas drained
Chopped parsley or chives for garnish

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat.

When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.

Serving suggestion: Serve with garlic bread.

Vegetarian Jambalaya printer friendly version located here.
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