Veggie Jambalaya

1/4 cup coconut oil
1 red onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 yellow pepper, diced medium
1 red pepper, diced medium
1 cup zucchini, medium dice
8 button mushrooms, quartered
1 14.5 oz. can fire roasted diced tomatoes
1/2 cup tomato paste
salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
4 cups cooked long grain rice*
4 green onions, chopped
Optional: add shrimp, chicken, or spicy sausage

1. Heat the coconut oil in a large heavy pot over medium heat. Add the onions, celery and garlic. Sauté about 5 minutes until softened and beginning to brown. Add the peppers and cook a few more minutes.
2. Add the zucchini, mushrooms, tomatoes, tomato paste, bay leaf, and spices.  Spring to a simmer cook for 10 – 15 minutes until vegetables are tender.  Serve with rice and garnish with green onions. Serves 4.

*To cook rice: bring 2 cups long grain white basmati rice, 3 1/2 cups water or stock, and 1/2 teaspoon salt to a boil in a saucepan. Cover, reduce heat to low, and cook 15 minutes. Turn off heat and let steam for 5 minutes.