1/2 a large onion
1 small zucchini
1/2 a red bell pepper
small drizzle of oil
1 1/2 cup long-grain brown rice
about 1 cup pasta sauce
2 1/2 cup water (Or more)
2 cups worth of vegetable bullion (Or replace 2 cups of water with vegetable broth)
Various seasonings, to taste (I used Cajun Blackened Seasoning, paprika, cayenne, soy sauce, nutritional yeast, cumin, dried oregano, and dried basil)
1 roma tomato
2-3 bay leaves
Chop your onion, zucchini, and bell pepper into fairly large chunks, heat up a medium sized pot to medium high heat, and add the small drizzle of oil.
Once the pan is heated, add your chopped veggies, and saute until slightly tender.
Once the veggies are slightly tender, add your brown rice, and mix it up, then add your pasta sauce, stir, and then add your water (Just the 2 1/2 cups) and bullion or vegetable broth.
Add in some seasonings, but don't add to much, because you can always add more, but you can't take it out.
Bring to a boil, and once it's boiling, bring it down to a simmer.
Meanwhile, chop your tomato into large chunks.
Stir the pot occasionally, and let it simmer until most of the water is absorbed. Add you tomatoes, check if it needs more seasoning, and check how tender the rice is, and see if it needs more water. I didn't add enough water to begin with, so I kept adding a little more, so I'm not positive how much I added. Once the seasonings are right, the rice is tender, and the water is absorbed, serve. Some chopped parsley would make a nice garnish. It doesn't taste like traditional jambalaya, but it definitely tasted good. Mmmm. It was good.
Photo from Google Images.