A tasty spin on your classic Jambalaya!

1 large yellow onion (peeled, small dice)
3 ribs celery (thinly sliced)
4 cloves garlic (peeled, minced)
1 jalapeno (seeded, small dice)
1 green bell pepper (seeded, small dice)
2 fresh bay leaves
1 tablespoon fresh thyme (leaves only)
1 tablespoon smoked paprika
2 cups brown basmati rice
1 (14-ounce) can crushed tomatoes
4 cups vegetable stock
2 tablespoons vegan Worcestershire sauce
1 can black beans (drained, rinsed)
hot sauce (to taste)
cilantro (finely chopped, to serve)
1 lime (cut into wedges, to serve)

In a large Dutch oven over medium-high heat, warm the olive oil. Add the onions, celery, garlic, jalapeno and bell pepper with a large pinch of salt and cook until the vegetables begin to soften, about 3-5 minutes. Stir in the bay leaves, thyme, and paprika and toast for 30 seconds. Add the rice, and stir to coat, allowing to cook for 2 minutes. Stir in the tomatoes, stock and Worcestershire. Add hot sauce, to taste, and season with salt and pepper. Add the black beans, and bring the mixture to a boil. Reduce to a simmer, cover until rice is tender and has absorbed all of the liquid, about 60-65 minutes. Remove from heat, and allow to sit in the pot, covered, for 5 minutes.
Remove the cover, fluff with and transfer to a serving platter or plates. Garnish with cilantro leaves and lime wedges. Add more hot sauce to taste.
Tip: Top with with some seared tofu for an extra pack of protein!