Veggie Jambalaya (Vegan, Soy & Gluten Free)

• 1 small organic red onion, chopped
• 1 organic red bell pepper, chopped
• 1 organic yellow bell pepper, chopped
• 3 organic celery stalks, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. olive oil
• 1 - 15 oz. can organic petite diced tomatoes with juices
• 1 cup organic short grain brown rice
• 1 tbsp. cumin
• 1 tbsp. paprika
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. coriander
• 1/2 tsp. cayenne pepper
• 1/4 tsp. thyme
• 1/4 tsp. salt
• freshly ground black pepper
• 2 bay leaves
• 2 1/2 cups reduced sodium vegetable broth
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 - 15 oz. can organic kidney beans, rinsed & drained
• 1 tbsp. no soy, gluten free "soy" sauce
• sliced green onions, for serving

Heat a soup pot over medium heat and add the olive oil, allowing it to warm.  Add the onion, bell peppers, celery and garlic to the pan and saute until veggies are softened, about 5 minutes.

Add the tomatoes, rice, cumin, paprika, chili powder, oregano, coriander, cayenne, thyme, salt, pepper and bay leaves.  Stir to mix well and allow to cook for 5 minutes, stirring frequently.  

Add the broth to the pan and bring it to a simmer.  Cover and allow to simmer for 45 minutes, stirring a few times.  

Remove the lid and add the black beans, kidney beans and no "soy" sauce.  Stir to mix well and allow to continue to simmer, uncovered, another 15-20 minutes, until the rice is cooked and most of liquid is absorbed.  Remove the bay leaves and enjoy!

Yields: four 2-cup servings: 435 calories, 5g fat, 17.2g protein, 20.5g fiber.  

Serve with sliced green onions.

ENJOY!