Vegetarian Jambalaya

• 1 can (1-3/4 lb.) Italian plum tomatoes
• 1 cup vegetable broth
• 1 cup quick cooking brown rice
• 1 tsp. minced garlic
• 2 bay leaves
• 1 tsp. dried basil leaves
• 1 tsp. dried thyme leaves
• 1 tsp. hot pepper sauce
• to taste
• 1 lg. green bell pepper
• 1 can (1 lb.) black eyed peas, drained
• Chopped parsley
• chives for garnish

1. Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan; cover and bring to a boil over high heat.
2. When rice is cooking, cut green pepper into 1-inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
3. Remove and discard bay leaves.
4. Sprinkle with parsley if desired.

italian plum tomatoes, vegetable broth, brown rice, garlic, bay leaves, basil, thyme, hot pepper sauce, green bell pepper, black eyed peas, parsley, chives

Taken from www.foodgeeks.com/recipes/13342 (may not work)