Spicy Vegetable Jumbalaya

I'm not in any way, shape or form a vegetarian, but I try to give Brooke one vegetarian meal per week since she's not quite the carnivore that I am. This Vegetable Jumbalaya does the trick too, since it's spicy enough that I might forget there's no meat in it.

Serves 6
$15

Ingredients

• 2 Large Organic Onions - Chopped
  
• 1 Large Organic Green Pepper - Chopped
  
• 1 Medium Organic Green Zucchini - Chopped
• 3 Ribs Organic Celery - Chopped
  
• 1 - 28 oz Can Chopped/Diced Organic Tomatoes
• 32 oz Vegetable Stock
• 1 Handful Chives - Chopped
• From the cupboard - Olive Oil, 4 Cloves Garlic - peeled & chopped, 1/4 tsp red pepper flakes, 1 tsp cayenne pepper, 1 tsp cajun spice, salt & pepper to taste

Directions

1. In a large pot heat 3 Tbls olive oil and saute garlic and all fresh vegetables until they're tender
2. Add tomatoes with their juice, vegetable stock and all of the spices and bring to a boil
3. Reduce heat to medium low and add the rice
4. Stir well and cover - cook for 30 minutes or until rice is tender
5. Add the chopped chives and salt & pepper to taste
6. Enjoy!