Vegetable Jambalaya

Ingredients

2 tbsp vegetable oil
1 yellow onion
1 green bell pepper
3 stalk celery
3 clove garlic
1/2 jalapeno
2 large tomatoes OR (optional)
1 can diced tomatoes (optional)
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne powder
1/2 tsp dried thyme
1/2 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp Worchestershire sauce
3/4 cup long-grain white rice
3 cup chicken broth

Instructions

Chop the onion, bell pepper, celery, garlic, and jalapeno. Chop the tomatoes if using fresh.

Heat a large high-sided pan to medium-high, then add the oil. Cook the onion, bell pepper, and celery for about 5 minutes, until transluent. Add the rest of the ingredients except the rice and broth. Let everything cook for about 1 minute.

Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes. Serve.