Vegetable Jambalaya

Jambalaya is a reader favorite, and it’s easy to understand why! 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 Easter 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 Bay Leaf, Cayenne Pepper, Celery, Garlic, Green Bell Pepper, Green Chilies, Ground Black Pepper, Long Grain Rice, Onion, Oregano, Paprika, Salt, Thyme, Tomatoes, Vegetable Oil, Vegetable Stock, Worcestershire Sauce

Cooking Method Stovetop

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 157kcal

Author Leanna Brown

Equipment

Stovetop
Saucepan

Ingredients

2 Tablespoons Vegetable Oil
1 Onion Medium, chopped
1 Green Bell Pepper Chopped
3 Celery Stalks Chopped
3 cloves Garlic Finely chopped
2 Tomatoes Large, chopped
2 Bay Leaves
1 teaspoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
½ teaspoon Thyme Dried
½ teaspoon Oregano Dried
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Worcestershire Sauce
¾ cup Long Grain Rice
3 cups Vegetable Broth Or stock

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