Measurements

• 2 Bay Leaves
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 2 stalks Celery
• 1 cup Corn Kernels
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 4 cloves Garlic
• 1 cup Green Beans
• 1 Green Bell Pepper
• 1 can
• 1 cup Long
• 1 tsp Paprika
• 4 Roma Tomatoes
• 1 tsp Salt
• 2 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 2 tbsp Vegetable Oil
• 1 Yellow Onion

Preparation Method

• Heat the vegetable oil in a large pot over medium heat.
• Add the chopped yellow onion, celery, and green bell pepper.
• Sauté until the vegetables are tender, about 5 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the chopped green beans, corn kernels, and chopped Roma tomatoes.
• Add the long-grain white rice, kidney beans, vegetable broth, tomato paste, bay leaves, dried oregano, dried thyme, paprika, black pepper, cayenne pepper, and salt.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
• Remove the bay leaves before serving.
• Serve hot and enjoy your vegetarian jambalaya!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.