Vegetable Jambalaya

Nutritional Information:
Calories: 181
Protein 6g
Carbohydrates: 25g
Sugars: 8g
Fat: 7g
Saturates: 1g

Ingredients:
1/2 cup brown rice
2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, cut into 8
1 eggplant, diced (I used 2 more bell peppers, zucchini is good too)
1 green bell pepper, diced
1 3/4 oz baby corn on the cob, halved lengthwise
1/2 cup frozen peas
3 1/2 oz small broccoli florets
2/3 cup vegetable stock
8 oz can chopped tomatoes
1 tbsp tomato paste
1 tsp creole seasoning
1/2 tsp chili flakes
salt and pepper to taste

Directions:

1. Cook the rice according to directions on bag/box
2. Heat oil in heavy bottom skillet and cook garlic and onion stirring constantly for 2-3 minutes
3. Add eggplant, bell pepper, corn, peas, and broccoli to the pan and cook, stirring occassionally for 2-3 minutes
4. Stir in the vegetable stock and canned tomatoes, tomato paste, creole seasoning and chili flakes
5. Season to taste, cook over low heat for 15-20 minutes, or until vegetables are tender
6. Stir in cooked rice, mixing well, for 3-4 minutes. Serve immediately.

If too spice add butter or cheese to the jambalaya. I use the leftovers for Vegetable Enchildas.