Vegetarian Jambalaya - cooking recipe

Ingredients

1 (28 ounce) can Italian plum tomatoes
1 cup vegetable broth
1 cup quick-cooking brown rice
1 teaspoon garlic, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon hot pepper sauce (to taste)
1 large green bell pepper, seeded
1 (16 ounce) can black-eyed peas, Drained
parsley, chopped, For garnish
chives, chopped, for garnish

Preparation

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
Ladle into bowls and serve with garlic bread.