Description
A flavorful and hearty Vegetable Jambalaya with Rice, featuring a medley of fresh vegetables, aromatic spices, and tender rice simmered to perfection. This vegan and gluten-free Cajun-Creole dish offers a spicy and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup okra, sliced
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley, for garnish
Grains and Beans
- 1 cup long-grain white rice, uncooked
- 1 cup canned or cooked kidney beans, drained and rinsed
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups vegetable broth
Seasonings and Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Sauté 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 about 5 minutes until the vegetables have softened and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, ensuring the garlic releases its aroma without burning.
- Add Rice and Liquids: Incorporate the uncooked rice, diced tomatoes with their juices, and vegetable broth into the pot. Stir to combine evenly.
- Season the Mixture: Add the smoked paprika, dried thyme, dried oregano, cayenne pepper if using, salt, and black pepper. Mix well to distribute the spices throughout the dish.
- Simmer Initial Cooking: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the rice to start absorbing the liquid and cooking evenly.
- Add Remaining Vegetables and Beans: After 15 minutes, add the chopped zucchini, sliced okra, and kidney beans to the pot. Stir to combine all the ingredients.
- Continue Cooking: Cover the pot again and cook for another 10 to 15 minutes, or until the rice is tender and the vegetables are cooked through.
- Rest and Garnish: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the jambalaya with a fork, then sprinkle with sliced green onions and chopped fresh parsley before serving hot.
Notes
- You can substitute brown rice, but increase the cooking time and liquid slightly to ensure it cooks properly.
- For extra heat, add more cayenne pepper or a few dashes of your favorite hot sauce.
- This dish can be made ahead and reheated for an easy meal prep option, maintaining its flavor and texture.
