Home | Veggie Table - Show #10

Veggie Table - Show #10

Jambalaya

• 3 cups (750mL) Vegetable broth
• 1 ½ cups (375mL) Log grain white rice
• 2 tbsp (25mL) Olive oil
• 2 Medium onions, chopped
• ½ Medium red bell pepper, diced
• 2 Fresh green chilies, minced
• 2 tsp (10mL) Garlic cloves, minced
• 1 can (16 oz) (400g Cajun-style stewed tomatoes
• 2 Celery ribs, diced
• 1 can (11 oz) (275g Whole kernel corn (w. liquid)
• 2 tbsp (25mL) Capers, drained
• 2 tbsp (25mL) Worcestershire sauce
• ½ tsp (2mL) Cayenne
• 1 Medium avocado, cubed
• 1 tbsp (15mL) Lemon juice

In a medium saucepan, bring broth to a boil. Stir in rice, cover and cook over medium-low hear until tender (about 20minutes). Remove from heat and fluff with fork. Meanwhile, in a large frying pan, heat olive oil over medium heat. Add onions and cooks, stirring occasionally, until softened. Add bell pepper, green chilies and garlic. Cook, stirring about 3 minutes. Add tomatoes and celery. Add corn with its liquid, capers, Worcestershire sauce and cayenne. Stir and remove from heat until rice is ready. In a small bowl, toss avocado with lemon juice. Add fluffed rice to tomato mixture in pan. Stir to blend all ingredients well, heat through for 2 or 3 minutes. Top with avocado cubes and serve immediately.