Me, oh Mya Jambalaya
1 cup uncooked brown rice
2 1/2 cups water
1 small onion, chopped
2 long celery ribs, chopped
2 zucchinis, diced small
2 yellow summer squash, diced small
1 can (15 ounces) diced tomatoes
1 can (15 ounces) red beans
1 cup vegetable broth, or more if you like it soupier
1 tablespoon chili powder
1 teaspoon each: paprika, oregano, salt, garlic powder
1 1/2 teaspoons each: parsley, thyme
2 bay leaves
1 pinch cayenne to start
1. Cook rice with water in your rice cooker, or pot. While that's cooking, in a large pot, saute onion in some olive oil until sweating. Add chopped celery. When it starts to soften, stir in zucchini, squash, and a splash of broth.
2. Simmer more until they start getting soft. Stir in seasonings, beans (undrained) and tomatoes, and a bit more broth if needed. Allow the mixture to bubble very gently until your rice is done, and you feel like your flavors have blended well.
3. When rice is done, stir it into veggie pot along with a cup of broth to keep it moist. Stir well and serve hot!
Source of recipe: I tried to make up something that tastes like Jambalaya I've loved in the past.