Vegan Creole Rice

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, then cook until softened.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Celery, 150.0 gr Green Bell Pepper, 30.0 ml Olive Oil, 180.0 gr Yellow Onion

   Cookware: large pot with lid, wooden spoon

2. Step 2

   Add the garlic, tomato paste, smoked paprika, thyme, oregano, cayenne, and black pepper. Cook over medium heat, stirring continuously, until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 1.0 gr Dried Oregano, 1.0 gr Dried Thyme, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot with lid, wooden spoon

3. Step 3

   Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well. Stir the rinsed rice into the seasoned vegetables and cook over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: fine mesh sieve, large pot with lid, wooden spoon

4. Step 4

   Add the tomatoes, vegetable stock, bay leaves, and salt. Increase to high heat and bring the mixture to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Tomato, 6.0 gr Salt, 480.0 ml Vegetable Stock

   Cookware: large pot with lid, wooden spoon

5. Step 5

   Cover the pot, reduce to low heat, and simmer until the rice is nearly tender and most of the liquid has been absorbed.

   Timer: 18 min (fixed)

   Cookware: large pot with lid

6. Step 6

   Scatter the kidney beans over the rice. Cover and continue cooking over low heat until the beans are hot and the rice is tender.

   Timer: 5 min (fixed)

   Ingredients used: 255.0 gr Kidney Bean

   Cookware: large pot with lid

7. Step 7

   Remove the covered pot from the heat and let the rice rest.

   Timer: 10 min (fixed)

   Cookware: large pot with lid

8. Step 8

   Discard the bay leaves. Fluff the rice, then fold in the parsley, green onions, and lemon juice before serving.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 15.0 ml Lemon Juice, 40.0 gr Scallion

   Cookware: large pot with lid, wooden spoon