Fiesta Veggie Rice from Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller

Ingredients

• ¾ teaspoon black pepper
• ½ cup (20 g) fresh cilantro leaves, chopped
• 1 cup (135 g) frozen peas
• ½ teaspoon oregano (preferably Mexican oregano)
• ¼ teaspoon smoked paprika
• 1 bay leaf
• 2 celery stalks, thinly sliced
• 1 carrot, thinly sliced into coins
• ½ (14.5-ounce/411-g) can diced tomatoes (preferably fire-roasted)
• 1 cup (185 g) brown basmati rice, rinsed in a fine-mesh strainer and drained well
• ¾ teaspoon kosher sea salt
• 1¾ cups (420 ml) vegetable broth
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• ½ onion, diced