Vegetarian Jambalaya

Ingredients:

• 1 and 1/4 cups parboiled white rice
• 450 g fried tomatoes, diced
• 1.5 cups canned black-eyed beans
• 250 g okra, thinly sliced
• 2 tbsp. l. olive oil
• 3 celery stalks, cut into pieces, plus 2 tablespoons chopped celery leaves
• 3 carrots, chopped
• 1 red onion, sliced
• 1 red bell pepper, cut into strips
• 1 tbsp chopped thyme
• 1 tsp hot smoked paprika

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the celery pieces, carrots, and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon of salt, and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
2. Add the rice to the pan and stir. Add the tomatoes, beans, and 1.5 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer over low heat until the rice is tender, about 15 minutes.
3. Spread the okra over the rice. Continue cooking, covered, until the rice is tender, about 5 minutes. Remove from heat and let rest for 3 minutes. Stir the jambalaya and sprinkle with celery leaves. Season with salt and pepper.