Vegetarian Jambalaya

Ingredients

• 1 cup brown rice 
• 2 teaspoons cajun spice 
• 28 ounce canned tomatoes diced with juice canned
• 2 tablespoons canola oil 
• 0.1 teaspoon cayenne pepper 
• 1 teaspoon cayenne pepper 
• 1 cup celery chopped
• 25 ounce vegetarian fried chicken chopped frichik® canned such as
• 1 cup vegetarian chicken-flavored broth 
• 0.1 teaspoon chili powder 
• 2 teaspoons parsley dried
• 0.5 teaspoon thyme leaves dried
• 1 cup mushrooms fresh sliced
• 8 ounce mushrooms fresh sliced
• 1 tablespoon parsley fresh minced
• 2 teaspoons garlic minced
• 2  garlic cloves minced
• 1 large bell pepper green chopped
• 1 cup bell pepper green chopped
• 1 cup rice long grain uncooked
• 2 tablespoons soya sauce reduced-sodium
• 1 teaspoon olive oil 
• 1 large onion chopped
• 1 medium onion finely chopped
• 2 teaspoons oregano dried
• 0.3 teaspoon paprika 
• 0.1 teaspoon pepper 
• 6 tablespoons reduced fat cream sour
• 0.3 teaspoon salt 
• 3 cups tomatoes fresh chopped
• 19 ounce vegetarian hot dogs sliced loma linda® canned such as Big Franks
• 2 cups water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes.
3. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes.
4. Transfer mixture to a large baking dish.
5. Bake in preheated oven until rice is tender, about 1 hour.