Start with chopping all your vegetables either by hand or in food processor.
Pour a glug of oil into casserole pan with a lid and on a medium heat sweat the onion, broccoli stalk, celery and garlic until softened. Stir the veg frequently not allowing it to brown too much.
Add sliced pepper and sausage and cook these together for another couple of minutes or so until they start to catch a bit of colour on the edges.
Add your herbs and spices (bay leaf, smoked paprika, thyme and oregano) and cook for another minute or so until they release their lovely fragrance.
Add rinsed brown rice and stir well.
Follow with tomato puree and chicken stock.
Bring everything on to boil, lower the heat and simmer covered for about 40 minutes.
Keep checking on your rice now and then and give it a bit of a stir. You might have to add a bit more stock/water towards the end depending on how al dente you like your rice.
Approx 5-10 minutes before the end of cooking add your frozen vegetables, stir well and cook (still covered) until the remaining time is up.
Check and adjust seasoning to your taste (salt, pepper), sprinkle over some spring onions if using and serve.