Vegetarian Jambalaya

Course : Cajun
Serves: 4
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1 teaspoon chopped parsley or chives
16 ounces black eyed peas drained
1 large green bell pepper
1 teaspoon hot pepper sauce or to taste
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
2 pieces bay leaves
1 teaspoon garlic minced
1 cup quick cooking brown rice
1 cup broth -- (veg, chick, or beef
28 ounces Italian plum tomatoes

Preparation / Directions:

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large 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. Source: Meatless Dishes in Twenty Minutes

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