Vegetable Jambalaya Kidney Beans (Printable)
A colorful dish blending rice, vegetables, kidney beans, and spices for a hearty, satisfying meal.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup cherry tomatoes, halved
→ Beans & Rice
08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 1 1/2 cups long-grain white rice, uncooked
10 - 3 cups vegetable broth
→ Spices & Seasonings
11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 2 bay leaves
→ Garnish
19 - 2 green onions, sliced
20 - Fresh parsley, chopped
21 - Lemon wedges
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell peppers, and sliced celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini. Continue cooking for 2 minutes, stirring frequently to prevent garlic from burning.
03 - Add smoked paprika, dried thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute while stirring constantly until spices become fragrant.
04 - Add uncooked rice to the pot, stirring to coat grains evenly with spice mixture. Pour in vegetable broth and add bay leaves. Bring mixture to a rolling boil.
05 - Reduce heat to low, cover tightly with lid, and simmer for 15 minutes. Avoid lifting lid to maintain proper steam and temperature.
06 - Stir in drained kidney beans and halved cherry tomatoes. Recover pot and continue cooking for 10 minutes until rice is tender and liquid is fully absorbed.
07 - Remove from heat. Discard bay leaves. Fluff rice gently with a fork to separate grains. Let rest for 2-3 minutes before serving.
08 - Serve hot in bowls, topped generously with sliced green onions and chopped fresh parsley. Accompany with lemon wedges for squeezing over individual portions.
# Expert Hints:
01 -
- One pot means almost zero cleanup and more time with your people
- The rice absorbs all those vegetable flavors creating something deeper than just seasoned rice
- It somehow tastes even better the next day making it perfect meal prep territory
02 -
- Resist the urge to check on the rice during that first simmer or you will mess up the steam
- If your rice is still crunchy after the liquid absorbs add just 1/4 cup more broth and cover for 5 more minutes
03 -
- Dice all vegetables to the same size so they cook evenly and look beautiful
- Chop everything before you start cooking once that garlic goes in things move fast