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Recipe submitted by radz23, 07/01/06

Jambalaya

Ingredients (use vegan versions):

    2 cups of basmati rice
    1 whole red capsicum (bell pepper)
    1/2 yellow capsicum (bell pepper)
    1/2 green capsicum (bell pepper)
    2 cups of veggie stock (I like Plantaforce)
    1/2 onion (I use spring onion because brown onion doesn’t agree with me)
    5 - 10 drops of Tabasco sauce (5 being mild through to 10 being reasonably hot)
    1 tablespoon Tamari
    2 tablespoons of tomato paste

Directions:

In a hot pan, spray a little cooking spray and add half the red capsicum (bell pepper) and the onion. cook for a minute or two then add the rice straight into the pan, then add enough veggie stock to cover the rice well.  Cook until stock is almost all absorbed then add the rest of the capsicum (bell pepper), enough of the stock to cover the rice well again, then all the sauces. Put lid on and let it cook away until most of the stock has been absorbed. At this point just taste test for sauces, I usually end up putting more in but that it up to the individual. Once taste is correct, take lid off and let it cook until no more stock is left and the rice is tender (if not, add more stock and cook longer)

Serves: 2

Preparation time: 10 mins

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