Veggie Jambalaya with Black-Eyed Peas Recipe - Forks Over Knives

Ingredients

• 1⅓ cups dry brown rice
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• ½ cup no-salt-added tomato paste
• 2 tablespoons salt-free Cajun seasoning
• 2 15-oz. cans no-salt-added black- eyed peas, rinsed and drained
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• ½ teaspoon smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup sliced scallions
• ¼ cup chopped fresh parsley
• Hot pepper sauce (optional)