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Vegetable Rice Jambalaya

1 1/4 cups uncooked long-grain white rice
4 1/2 cups water, divided use
1 1/2 tablespoons vegetable oil
1 green bell pepper, seeded and diced
1 yellow onion, diced
1 zucchini, halved length-wise sliced 1/2-inch wide
14 mushrooms, sliced
2 celery ribs, diced
4 garlic cloves, minced
1 (12-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried crushed basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

1. In a saucepan, combine rice and 2 1/2 cups water. Bring to a simmer over medium-high heat. Stir, cover pan, and cook over low heat until water is absorbed, about 15 minutes. Set aside.
2. In a large saucepan, heat oil over medium heat. Add bell pepper, onion, zucchini, mushrooms, celery and garlic. Cook until vegetables are tender, about 10 minutes, stirring frequently. Stir in tomato paste, remaining water, parsley, basil, salt, pepper and cayenne pepper; bring to a simmer over medium heat. Cook for 15 minutes over medium heat, stirring occasionally. Fold cooked rice into tomato-vegetable mixture and cook for 2 minutes over low heat. Ladle into large wide bowls.

Makes 6 servings.

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