Jambalaya with vegetables

Ingredients for 4 servings:

• 1 cup rice , large cup
• salt water
• 1 onion(s)
• 300 g broccoli (frozen), thawed
• 1 small eggplant(s)
• 7 baby corn
• 1 small can of peas
• 400 g tomato pieces
• 300 ml vegetable stock
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ultra delicious

Cook the rice in salted water according to the package instructions. Dice the onions and sauté them in a pan. Cut the broccoli into small florets. Chop the eggplant and baby corn and add them to the onions along with the broccoli florets. Sauté. Drain the peas and stir in. Mix in the vegetable stock, chopped tomatoes, tomato paste, and seasonings. Simmer for a few minutes. Mix the rice with the vegetable mixture and serve. If the dish is still too runny, simply simmer for a few more minutes.