Description
A delicious and hearty Vegetable Jambalaya with Rice that brings the flavors of Creole cuisine to your table. This plant-based comfort food is packed with vibrant vegetables, aromatic spices, and protein-rich kidney beans, making it a perfect main course for vegetarians and those seeking a dairy-free meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup okra, sliced (fresh or frozen)
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
Spices and Seasonings
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
Other Ingredients
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounces) diced tomatoes with juices
- 2.5 cups vegetable broth
- 1 cup canned kidney beans, drained and rinsed
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion, green and red bell peppers, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if using. Cook for 30 seconds, stirring constantly to release the flavors and aromas of the spices.
- Incorporate the Rice: Add the uncooked long-grain white rice to the pot, stirring well to coat the rice grains evenly with the spices and vegetable mixture. This step ensures the rice absorbs the seasonings during cooking.
- Combine Liquids and Ingredients: Pour in the diced tomatoes along with their juices and the vegetable broth. Add the sliced okra, kidney beans, salt, and black pepper. Stir everything to combine thoroughly.
- Simmer the Jambalaya: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Cook until the rice is tender and most of the liquid has been absorbed, making sure not to lift the cover too often.
- Rest the Dish: Remove the pot from heat and keep it covered. Let the jambalaya rest for 5 minutes to allow the flavors to meld and the rice to finish cooking through steam.
- Serve and Garnish: Fluff the jambalaya with a fork to separate the rice grains. Garnish with sliced green onions and chopped fresh parsley before serving hot to enjoy a flavorful, comforting meal.
Notes
- You can add zucchini, corn, or mushrooms to increase the vegetable variety in this dish.
- Adjust the amount of Cajun seasoning to control the heat level according to your preference.
- Using fresh okra is preferable, but frozen okra works well if fresh is unavailable.
- Make sure to rinse canned kidney beans well to reduce sodium content.
