1. make long grain rice in a large saucepan with salted boiling water for 20 min until cooked. Drain, rinse with boiling hot water, drain again and set aside.
2. heat oil in a heavy bottomed frying pan and sauté garlic and onion for 2-3 min, stirring throughout.
3. add bell bell pepper, melanzani, hominy, peas, and broccoli to skillet and sauté 2-3 min, stirring occasionally.
4. mix in canned tomatoes, vegetable soup, paradeis pulp, creole seasoning and chili flakes.
Season to taste and cook at low temperature for 15 to 20 minutes until the vegetables are cooked.
6.Stir the brown rice into the vegetable mixture and make it well mixed for 3- 4 minutes until it is hot. Place the vegetable jambalaya in a preheated serving dish and bring to the table on the spot.
Tip: Use different types of rice, such as wild or red long grain rice, to add an interesting touch to the dish. Pre-cook the long grain rice if you want the preparation to be quick.
This dish is traditionally prepared with spicy sausage.
However, this spicy vegetarian vegetable filling is just as tasty.