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.