Vegetable Jambalaya

From Flexitarian Cookbook compiled by Julia Charles. Adapted

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°c

Step 2

In a large pan, cover the base with oil and bring to moderate temp over a medium heat.

Step 3

Add the peppers, onions and smoked paprika and allow them to cook for a few minutes, stirring regularly, until the vegetables start to turn golden and catch on the base of the pan.

Step 4

Add the chilli flakes, then the rice and stir to just coat the rice with oil.

Step 5

Now add the stock and bring to a low simmer. Continue to simmer for 10 minutes.

Step 6

While the rice is cooking, put the broccoli on a baking sheet, drizzle with oil and a sprinkle of salt. Toss to coat evenly, then roast in the oven for 10 minutes.

Step 7

Add the frozen peas to the rice and bring back to a simmer. Continue to simmer for a further 5 minutes, until the rice is cooked.

Step 8

Once the rice is cooked, add the tomatoes, and stir through.

Step 9

Serve the rice and place the broccoli on top to finish.