Description
A vibrant one-pot dish bursting with bold flavors, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 medium Bell Pepper (mixed colors)
- 2 stalks Celery
- 1 large Onion (yellow or white preferred)
- 3 cloves Garlic (freshly minced)
- 1 can Diced Tomatoes
- 1.5 cups Long-Grain White Rice
- 1 can Red Kidney Beans
- 2 teaspoons Smoked Paprika
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Thyme (fresh or dried)
- 2 leaves Bay Leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
Instructions
- Gather Your Ingredients: Begin by gathering all the vibrant ingredients that will bring this dish to life. Chop the bell pepper, celery, and onion into small, even pieces for even cooking.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, stirring until it becomes translucent, about 3-4 minutes. Toss in the bell pepper and celery, cooking for another 5 minutes until they start to soften. Add the minced garlic and sauté for another minute.
- Mix in the Spices: Sprinkle in the smoked paprika, cayenne pepper, dried oregano, thyme, salt, and black pepper. Stir well to coat the vegetables.
- Add the Tomatoes and Broth: Pour in the can of diced tomatoes with their juice and the vegetable broth. Stir to combine everything.
- Stir in the Rice and Beans: Add the long-grain rice and red kidney beans, ensuring the rice is submerged in the broth. Toss in the bay leaves.
- Bring to a Simmer: Increase the heat until the mixture reaches a gentle simmer. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
- Fluff and Serve: After about 20-25 minutes, remove the pot from heat, take out the bay leaves, fluff the jambalaya with a fork, and let it sit for a few minutes to meld flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg