One Pot Jambalaya

Finely chop the white onion (1 large). Mince or finely chop the cloves (3 garlic). Cut the celery (2 stalks) into 1cm pieces. Deseed and finely chop the chillies (2 red). Roughly chop the tomatoes (800 g). Finely chop the [small bunch fresh coriander].

Warm the vegetable oil (3 tbsp) in a large pan. Add the chopped white onion (1 large) and cook until translucent. Add the minced cloves (3 garlic) and cook until aromatic. Stir in the chopped celery (2 stalks) and chillies (2 red), cooking until the celery softens slightly. Add the chopped tomatoes (800 g) and stir until well warmed through. Mix in the tomato puree (2 tbsp).

Add the smoked paprika (3 tbsp), leaves (2 bay), pepper (1 tsp), brown rice (400 g), and vegetable stock (1 litre) to the pan, stirring to ensure everything is covered in liquid. Optionally, add hot sauce for extra spice. Bring to a boil, then reduce heat to a very gentle simmer. Cover and cook for 35-40 minutes, stirring gently every 5 minutes to prevent sticking and ensure even cooking. Start 35m timer

Remove the lid. Stir in the chopped [small bunch fresh coriander] and remove the leaves (2 bay). Serve immediately, garnished with extra hot sauce and a fresh sprig of coriander if desired.