Description
A delicious and flavorful Vegetable Jambalaya with Rice recipe that is vegan and packed with Creole-inspired spices. This colorful and hearty dish is perfect for a satisfying meal.
Ingredients
Scale
Vegetable Jambalaya:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 (14-ounce) can diced tomatoes
- 1 cup long-grain white rice (uncooked)
- 2 cups vegetable broth
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 cup sliced okra (fresh or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 green onions (sliced)
- fresh parsley for garnish
Instructions
- Heat olive oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell peppers, and celery, and cook until softened. Stir in garlic.
- Add remaining ingredients: Add diced tomatoes, rice, vegetable broth, kidney beans, okra, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir well.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
- Fluff and garnish: Remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with green onions and parsley.
Notes
- For added heat, serve with hot sauce or chopped jalapeños.
- Brown rice can be used instead of white rice, but adjust cooking time and liquid amounts as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
