Vegetarian Jambalaya

Ingredients:
Serves 8

• 2 tbsp olive oil
• 1 c chopped red onion
• 4 cloves garlic, minced
• 2 Knorr Chipotle Bouillon cubes*
• 1 c red bell pepper, diced
• 1 c yellow bell pepper, diced
• 1 (20 oz) can chopped tomatoes
• 1 (8 oz) pkg baby bella mushrooms, sliced
• 1 1/2 tsp dried thyme leaves
• 1 1/2 tsp dried basil leaves
• 1 tsp salt
• 4 cups vegetable stock or water
• 1 (10 oz) pkg frozen okra
• 1 (15 oz) can black eyed peas, drained and rinsed
• 2 cups uncooked rice
• Tabasco sauce to taste
• 1/4 tsp liquid smoke

Directions:

1. Heat olive oil in large saucepan.
2. Meanwhile, take okra out of freezer, unwrap, and allow to sit on counter during preparation to start thawing.
3. In pan, saute onion, garlic, and crumbled boiullon cubes for a few minutes until onion starts to become tender.
4. Add peppers, tomatoes, mushrooms, thyme, basil, and salt. Stir well to combine.
5. Add vegetable stock and bring to a boil.
6. Add okra, black eyed peas, and rice and return to a boil.
7. Lower heat, cover, and simmer. Cook for 30-45 minutes, stirring occasionally, until rice is tender.
8. Remove from heat, and add Tabasco and liquid smoke.

*If unable to find Knorr Chipotle Bouillon cubes in your area, then substitute 1-2 well-minced canned chipotle peppers.

Source: 28 Cooks

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