Ingredients
- 3 Tbsp Olive Oil
- 1 large Yellow Onion, diced
- 3 cloves Garlic, chopped
- 1 Green Bell Pepper, chopped
- 1/2 lb Green Beans, cut into bite sized pieces
- 4 stalks Celery, diced
- 1 Tbsp Jalapenos, diced
- 4 cups Fresh Tomatoes, diced
- 3 cups Long Grain Rice
- 6 cups Vegetable Stock
- 2 tsp Vegan Worcestershire Sauce
- 3 Bay Leaves
- 1 tsp Smoked Paprika
- ½ tsp Crushed Red Pepper
- 1 tsp Fennel Seeds, crushed
- 1 tsp Hot Sauce (Sriracha)
- To taste Salt and Pepper
- 1 ½ cups Parsley, chopped, plus extra for garnish
Cooking Instructions
1. Heat oil in a large sauté pan. Add onion, garlic, celery, green beans, bell pepper and jalapeño and sauté until onions are translucent, about 3-4 minutes.
2. Add tomatoes and cook an additional 2 minutes.
3. Add rice, vegetable stock, Worcestershire sauce, bay leaves, paprika, fennel seeds, chili flakes, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-25 minutes, until the rice has absorbed all the liquid and cooked through.
4. Stir in fresh parsley and serve immediately. Garnish with extra parsley.