Vegetable Jambalaya

1 1/2 cups cooked brown rice, white rice or wild pecan rice
1 1/2 tablespoons canola oil
1 green bell pepper, seeded and diced
1 small yellow onion, diced
1 small eggplant or zucchini, diced
8-10 mushrooms, sliced (optional)
10-12 broccoli florets
1 cup cooked or canned red kidney beans (optional)
2-3 cups Creole sauce


Heat oil in saucepan, saute bell pepper, onion, eggplant and mushrooms over medium heat for about 10 minutes, stirring frequently
Add Creole sauce and bring to simmer
Reduce heat to low and fold in cooked rice, broccoli and beans
Cook 5-10minutes more, stirring frequently

Serve with corn bread