Main Ingredients
- 3 Belle Peppers, Diced*
- 1 Large Onion, Diced
- 3 Stocks Celery, Diced
- 4 Cloves Garlic, Minced
- 1 Can Diced Tomatoes
- 1 Can Corn
- 3+ C Veg Stock
- 1/2 C Uncooked Rice
- Optional:
- 2-3 Portabello Mushrooms, coarsely chopped
- 1-2 Cans of Black/Mixed Beans
- Sausage (Chorizo or Andouille)*
- Chicken*
Seasonings
- 2 TBS Cajun Seasoning
- 2 TBS Soy Sauce
- 2 TBS Tomato Paste
- 2 tsp Salt
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Paprika
- 1/2 tsp Pepper
- 1/4 tsp Cayenne Pepper
- 1 Bay Leaf
- Garnish with:
- Fresh Parsley/Cilantro
- Green Onions
- Sour Cream
*For a more colourful dish, I use red, yellow and orange belle peppers (one of each). If you choose to add meat to this dish, I recommend cooking it separately (with some cajun spice if desired) and adding it at the end.
Directions
- In a large pot, heat 2-3 T oil. Add celery and onion and saute til soft, about 5-10 min.
- Add belle peppers, garlic and mushrooms (if using) and sautee for 5 min.
- Add seasonings (except bay leaf) and mix well.
- Add stock, tomatoes, corn, rice, beans (if using) and bay leaf. Simmer 15-20 min, until rice is cooked.
- Garnish with parsley/cilantro and/or green onions. I like to put sour cream in a squirt bottle and drizzle it on top.
