Vegetable Jambalaya Kidney Beans (Printer-friendly)
Spicy jambalaya blending vegetables and kidney beans in a flavorful one-pot meal.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
→ Rice & Beans
09 - 1 1/2 cups long-grain white or brown rice
10 - 1 can (15 oz) kidney beans, drained and rinsed
11 - 3 cups vegetable broth
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt
18 - 2 bay leaves
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - 2 spring onions, sliced
21 - Lemon wedges
# Method:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell peppers, and celery. Sauté for 5-6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add zucchini and cherry tomatoes, cooking for 3-4 minutes while stirring occasionally until vegetables begin to soften.
03 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Mix thoroughly to evenly coat rice and vegetables with the spice mixture.
04 - Pour in vegetable broth and add bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes for white rice or 30 minutes for brown rice, until rice is almost cooked and most liquid is absorbed.
05 - Stir in kidney beans, cover, and cook for another 5 minutes until beans are heated through and rice is tender. Remove bay leaves and fluff jambalaya with a fork. Taste and adjust seasoning as needed.
06 - Serve hot, generously garnished with chopped fresh parsley, sliced spring onions, and lemon wedges on the side.
# Expert Tips:
01 -
- One pot means virtually zero cleanup, which is absolutely genius on busy weeknights
- The combination of spices creates this incredible depth that makes you forget there's no meat
02 -
- Resist the urge to lift the lid while it simmers, that steam is what cooks the rice evenly
- The rice continues absorbing liquid after you turn off the heat, so don't let it get bone dry
03 -
- Mise en place is your friend here, chop everything before you start cooking since it moves fast once you begin
- Letting the dish rest covered for 5 minutes off the heat before serving makes the texture perfect