Vegetable Jambalaya:
Chop purple spring onions, garlic, bell pepper, and celery. Saute over medium high heat. Add two chopped tomatoes, a bay leaf, oregano, thyme, paprika, and cayenne pepper. Add 3/4 cup of rice and 3 cups of vegetable stock. Reduce heat and simmer until rice is cooked and liquid is absorbed. Add cooked black beans about 15 minutes before end of cooking.
Recipe courtesy of member Donna-lyn
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