This veggie-centric jambalaya features some of the dish’s classic flavors, without the meat.
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.