Vegan Creole Rice

Instructions

1. Step 1

   Rinse the long-grain rice in the colander and let it drain. Dice the onion, bell pepper, and celery, and mince the garlic on the cutting board.

   Cookware: Chef Knife — prep, colander — rinse and drain, cutting board — prep surface

2. Step 2

   Heat the olive oil in the large pot with lid over medium heat. Add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne pepper; sauté for 8 minutes until softened and fragrant, stirring with the wooden spoon.

   Timer: 8 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 0.5 gr Cayenne Pepper, 100.0 gr Celery, 4.0 clove Garlic, 30.0 ml Olive Oil, 150.0 gr Onion, 6.0 gr Paprika, 1.0 gr Thyme

   Cookware: large pot with lid — medium heat, wooden spoon — stir

3. Step 3

   Stir in the tomato, vegetable broth, and drained long-grain rice with the wooden spoon. Bring to a boil over high heat, then cover, reduce to low heat, and simmer for 18 minutes until the liquid is absorbed and the rice is tender.

   Timer: 18 min (scalable)

   Ingredients used: 400.0 gr Tomato, 480.0 ml Vegetable Broth

   Cookware: large pot with lid — high heat, then covered low heat, wooden spoon — stir

4. Step 4

   Remove the large pot with lid from the heat and let the rice rest, covered, for 10 minutes. The grains should finish steaming and separate easily.

   Timer: 10 min (fixed)

   Cookware: large pot with lid — covered off heat

5. Step 5

   Add the salt and gently stir through the rice with the wooden spoon, adjusting the final seasoning evenly throughout the pot. Serve hot from the large pot with lid.

   Ingredients used: 4.0 gr Salt

   Cookware: large pot with lid — serving vessel, wooden spoon — final stir