Garden Harvest Jambalaya

1. 1

   Core tomatoes. Chop 1 tomato and slice the other.

2. 2

   Stem, seed, and coarsely chop bell pepper.

3. 3

   Peel kohlrabi and cut into 1/2-inch chunks.

4. 4

   Trim ends from carrots, zucchini, and beans. Cut carrots in half lengthwise, then into 2-inch pieces. Quarter zucchini lengthwise, then cut into 2-inch pieces. Cut beans into 2-inch pieces. Chop onion.

5. 5

   In a 6- to 8-quart pan over medium heat, stir oil, onion, and garlic occasionally until onion is limp, about 4 minutes.

6. 6

   Stir in the chopped tomato, bell pepper, kohlrabi, carrots, cayenne, and pepper. Cover and simmer, stirring occasionally, until kohlrabi is barely tender when pierced, about 10 minutes.

7. 7

   Stir in rice and broth and bring mixture to a boil over high heat. Cover, reduce heat, and simmer until rice is almost tender to bite, about 20 minutes. Add zucchini and green beans; simmer, covered, just until beans are tender when pierced, 7 to 10 minutes longer.

8. 8

   Spoon onto a platter and top with sliced tomato. Add salt to taste.

* Per serving · 4 servings · Values may vary.