Vegetable Jambalaya Kidney Beans (Printable)

Spiced Creole-style rice loaded with fresh vegetables and kidney beans for a satisfying dinner.

# What You 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 the onion, bell peppers, and celery; sauté for 5 minutes until softened.
02 - Add garlic and zucchini; cook for another 2 minutes until fragrant.
03 - Stir in smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add the rice and stir to coat in the spices. Pour in the vegetable broth, add bay leaves, and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes until rice begins to absorb liquid.
06 - Stir in kidney beans and cherry tomatoes. Cover again and cook for 10 minutes, or until the rice is tender and liquid is absorbed.
07 - Remove from heat. Discard bay leaves. Fluff rice with a fork. Serve hot, garnished with green onions, parsley, and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It delivers that authentic Creole comfort without needing any meat substitutes or complicated techniques
  • The kidney beans make it hearty enough to please even the most dedicated carnivores at your table
02 -
  • Never skip the step of toasting your spices in the oil before adding the liquid, this is where all the depth develops
  • Let the jambalaya rest off the heat for those few minutes, the rice continues to cook and firms up perfectly
03 -
  • Mise en place is your friend here, chop all vegetables before you start cooking since the process moves quickly once you begin
  • If your rice is still crunchy after the liquid absorbs, add just 1/4 cup more broth and continue covered for 5 more minutes

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