Vegetable Jambalaya Kidney Beans (Printable)
Spicy Creole-inspired dish with vegetables, kidney beans, and rice simmered to perfection in one pot.
# 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 or 1 large tomato, diced
→ 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, low sodium preferred
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper or to taste
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt or to taste
18 - 2 bay leaves
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - 2 spring onions, sliced
21 - Lemon wedges, optional
# How To Make It:
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 to 6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add zucchini and cherry tomatoes to the pot. Cook for 3 to 4 minutes, stirring occasionally, until tomatoes begin to release their juices.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Mix thoroughly to evenly coat the rice and vegetables with the spice blend, allowing the rice to toast slightly.
05 - 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.
06 - Stir in kidney beans, cover, and cook for an additional 5 minutes until beans are heated through and rice is tender. Remove bay leaves and fluff the jambalaya with a fork.
07 - Taste and adjust seasoning with salt or cayenne as needed. Serve hot, garnished with chopped parsley, sliced spring onions, and lemon wedges if desired.
# Expert Hints:
01 -
- It is a complete meal in one pot, meaning less cleanup and more time enjoying dinner
- The layers of spices build a depth of flavor that makes you forget there is no meat
- Leftovers actually taste better the next day as the flavors meld together
02 -
- Resist the urge to lift the lid while the rice simmers, or you will lose the steam needed for proper cooking
- If the rice is still crunchy after the suggested time, add a splash more broth and continue cooking covered
- The smoky paprika is what gives this dish its soul, so do not skip or substitute it
03 -
- Toasted rice in oil before adding liquid creates a nutty base that mimics traditional methods
- A splash of apple cider vinegar added with the beans brightens the entire dish