JAMBALAYA RICE

“Make every hour a happy hour.”

Love this recipe because I happen to have 6 lovely pints of veggie broth that I made the other evening.  And what could be better on a cool fall day than some roasted veggies with a rice dish on the side.  So here’s a great rice dish.

INGREDIENTS:

3 T coconut oil

yellow onion, diced

3 cloves garlic, pressed

4 stalks celery, diced

jalapeno pepper, diced – you decide how much

1 large can crushed tomatoes

2 cups uncooked brown rice

5 cups veggie stock

3 bay leaves

1 t smoked paprika

1 to 2 t hot sauce

S&P

cilantro or parsley for garnish – my fridge is home to a bunch of flat leaf parsley

DISTRUCTIONS:

Saute the onion, garlic, celery and jalapeño in the oil for about 4 minutes.  Add the rest of the ingredients except for the cilantro or parsley.  Cover and simmer for about 40 minutes until the liquid is absorbed and the rice is cooked.

IMG_4572

FULL DISCLOSURE – I halved the recipe and did it in my crockpot.  I have a half can of crushed tomatoes in the fridge waiting for me to becomes inspired.  I used jalepenos from a jar instead of fresh jalapeños.  The world continued to spin on its axis.

Loveya – The Grandma

 

 

 

 

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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