Add oil, onion, bell pepper, celery, and garlic to a large Dutch oven over medium-high heat. Cook, stirring frequently, until tender, about 5 minutes. Stir in tomatoes, Worcestershire sauce, salt, black pepper, and red chile flakes. Cook for 10 minutes, stirring occasionally.

Stir in rice and broth. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes, or until the liquid is absorbed and rice is tender. Serve warm.

Nutritional Information:


  • 1 teaspoon peanut oil
  • 1/3 cup diced onion
  • 1/3 cup diced green bell pepper
  • 1/2 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can crushed tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • Pinch of crushed red chile flakes
  • 1 cup uncooked rice
  • 2 cups low-sodium vegetable broth

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