Jambalaya Blend with Veggies

 

Vegetable Jambalaya Blend

Servings: 4

Prep Time: 15 mins

Cook Time: 35 mins

Ingredients:

1 cup long-grain rice

2 tbsp olive oil

1 small onion, diced

1 bell pepper (any coloration), diced

2 celery stalks, diced

2 garlic cloves, minced

1 zucchini, diced

1 cup mushrooms, sliced

1 cup diced tomatoes (sparkling or canned)

1 cup vegetable broth

1 tsp smoked paprika

1 tsp dried thyme

½ tsp cayenne pepper (regulate to taste)

1 tsp dried oregano

Salt and black pepper, to taste

¼ cup chopped clean parsley

Optional: ½ cup cooked chickpeas or kidney beans

Instructions:

1. Prepare the base:

In a big skillet or sauté pan, heat the olive oil over medium warmth. Add the onion, bell pepper, and celery. Sauté for 5–6 mins till softened and fragrant.

2. Add garlic and spices:

Stir within the garlic, smoked paprika, thyme, cayenne, and oregano. Cook for 1–2 mins, permitting the spices to bloom.

3. Cook the vegetables:

Add zucchini, mushrooms, and diced tomatoes. Stir nicely and prepare dinner for five minutes until vegetables start to soften.

4. Incorporate rice and broth:

Stir within the rice to coat it with the spices and veggies. Pour in the vegetable broth, carry to a boil, then lessen warmth to low. Cover and simmer for 18–20 minutes, or until the rice is soft and the liquid is absorbed.

5. Add beans (non-compulsory):

If using chickpeas or kidney beans, fold them in over the past 5 minutes of cooking to warm through.

6. Finish and serve:

Remove from heat. Fluff the jambalaya with a fork and season with salt and pepper to flavor. Garnish with sparkling parsley before serving.

Tips:

For a smoky flavor, you could upload a few drops of liquid smoke or smoked paprika.

Use a mixture of colourful bell peppers for a colourful dish.

This vegetable jambalaya is hearty, colourful, and packed with taste whilst retaining it absolutely plant-based totally. It’s best as a one-pot meal for busy weeknights or meal prep.