Vegetable Jambalaya

Vegetables and jambalaya rice in a white medium bowl.

This dish takes boring rice and leftover vegetables and makes it into an exciting, spicy, satisfying meal to feed a crowd! It’s a perfect way to enliven any leftovers from a large dinner and make them into something new and mouthwatering. Just go easy on the cayenne and jalapeño if you are not totally wild about spicy food.

Course Main Course

Keyword Cayenne Pepper, Celery, Dried Oregano, Garlic, Garlic Powder, Green Bell Pepper, Green Chili Peppers, Green Onion, Ground Black Pepper, Long Grain Rice, Paprika, Salt, Soy Sauce, Thyme, Tomato, Vegetable Oil, Vegetable Stock

Dietary Need Vegetarian

Cooking Method Stovetop

Cook Time 31

Total Time 31

Servings

Calories 159kcal

Equipment

Saucepan

Ingredients

2 Tablespoons Vegetable Oil
1 Onion Medium, chopped
1 Green Bell Pepper Chopped
3 Celery Stalks Chopped
3 cloves Garlic Chopped
2 Tomatoes Large, chopped
1/2 Green Chili Small, chopped
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1/2 tsp Thyme Dried
1/2 tsp Oregano Dried
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Soy Sauce Or worcestershire sauce
3/4 cups Long Grain Rice
3 cups Vegetable Stock Or chicken stock
Sausage Optional, sliced and fried
Shrimp Optional, cooked
Leftover meat, tofu, or beans Optional

Instructions

Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release.
Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes.
If you're using any of the additions, throw them in at about the 15-minute mark to let them warm up.

Nutrition