Make this spicy and smoky Southern rice dish a main meal by adding
some browned mock sausage or sautéed tofu.
1 onion, chopped
1 bell pepper, any colour, chopped
1 rib celery, diced
2 tablespoons olive oil
1 (14-ounce) can diced tomatoes, undrained
3 cups water or Vegetable Broth
2 cups of rice
1 bay leaf
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon garlic powder 1 cup
corn or frozen mixed diced veggies (optional)
1/2 teaspoon cayenne pepper or hot sauce, to taste
1. In a large skillet or stockpot, heat onion, bell pepper, and celery in olive oil until almost soft, about 3 minutes.
2. Reduce heat and add remaining ingredients except for corn or frozen
veggies and cayenne or hot sauce. Cover, bring to a low simmer, and
cook for 20 minutes until rice is done, stirring occasionally.
3. Add corn or frozen veggies if desired and cayenne or hot sauce and
cook just until heated through about 3 minutes. Adjust seasonings, to