vagetable jambalaya

I am definitely stepping out of my comfort zone with this one. It tastes great to me, but then again, I've never had actual jambalaya before. The recipe originally called for black-eyed peas, but I hateee them. So I exchanged it for the pinto beans.

Ingredients:

1 tablespoon vegetable oil

1 large onion, coarsely chopped

1 medium bell pepper, coarsely chopped

2 cloves of garlic, finely chopped

1 cup uncooked long grain rice

1 can (14 oz) vegetable broth

1 cup frozen whole kennel corn

2 tablespoons worcestershire sauce

1/8 teaspoon cayenne pepper

1 (15 oz) can pinto beans, drained and rinsed

1 can (14.5 oz) stewed tomatoes, undrained

Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.