Vegetable Jambalaya

2 Tablespoons vegetable oil

1 medium onion, chopped

1 green bell pepper, chopped

3 celery stalks, chopped

3 cloves garlic, minced

½ small green chili, finely chopped

2 large tomaotes, chopped

2 bay leaves

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

salt and pepper to taste

1 teaspoon Worcestershire sauce

¾ cup (150) gram long grain rice

750 ml (3 cups) vegetable broth

Heat oil in a large high-sided pan over medium-hight heat. Saute onion, bell pepper, garlic and celery until onion is translucent but not brown, about 5 minutes

Add rest of ingredients except rice and broth. Stir well and let cook about 1 minute. Add rice. Slowly pour in broth. (Note: At this point I add about ½ to 2/3 of the broth, and add the rest later as needed.) Reduce heat to medium and let the dish cook, stirring occasionally, until the rice absorbs all the liquid, 20-25 minutes.

Serve with green salad and crusty bread.

(Note: I don’t add all the broth at once, and rarely use all of it. You need to check every now and then to see if you need to add more.)