Vegetable Jambalaya Kidney Beans (Printable)
Spicy Creole style jambalaya with mixed vegetables and hearty kidney beans in a savory blend.
# What You 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
→ Rice & Beans
09 - 1 1/2 cups long-grain rice
10 - 1 can (15 oz) kidney beans, drained and rinsed
11 - 3 cups vegetable broth
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt
18 - 2 bay leaves
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - 2 spring onions, sliced
21 - Lemon wedges
# 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 5–6 minutes until vegetables are soft.
02 - Stir in garlic and cook for 1 minute until fragrant. Add zucchini and cherry tomatoes; cook for 3–4 minutes, stirring occasionally.
03 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Mix well to evenly coat the rice and vegetables with spices.
04 - Pour in the vegetable broth, add bay leaves, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes (white rice) or 30 minutes (brown rice), until the rice is almost cooked and most of the liquid is absorbed.
05 - Stir in the kidney beans, cover, and cook for another 5 minutes until beans are heated through and the rice is tender. Remove bay leaves and fluff the jambalaya with a fork.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley, spring onions, and lemon wedges if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor development
- The combination of vegetables, beans, and rice creates a complete protein thats both satisfying and nourishing
- You can adjust the heat level to your taste and still end up with something that tastes like it simmered all day
02 -
- Resist the urge to lift the lid while the rice is simmering, as this releases essential steam and can lead to uneven cooking
- Let the pot rest for five minutes off the heat before fluffing, as this allows the moisture to redistribute evenly
03 -
- If you want an extra smoky dimension without adding meat, a few drops of liquid smoke transform the entire dish
- Toast your spices in the hot oil for thirty seconds before adding the rice to unlock their essential oils