Step 1

Pour 3 cups of the broth into a large saucepan. Place over high heat and bring liquid to boil. Add rice and bay leaf and give a quick stir. Cover and reduce heat to low and simmer for 30 minutes or until rice is tender and all liquid is absorbed. Remove bay leaf and set aside.

Step 2

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and eggplant. Sauté for 5 to 8 minutes, or until the vegetables soften a bit.

Step 3

Add the celery, green pepper, tomato, paprika, and thyme. Continue cooking for 5 to 8 minutes longer, stirring occasionally, until the vegetables are soft but not overdone.

Step 4

Stir in the cooked rice and remaining cup of broth. Reduce heat to medium and cook another 10 minutes until all the liquid is absorbed. The mixture should still be a bit moist, so if need be, add 1/2 to 1 cup water and allow to absorb a bit.

Step 5

Stir in salt, pepper, lemon juice and parsley.

Step 6

Serve at once; pass around Tabasco for spicing up individual servings. Keeps several days in the fridge, flavor improves over time.