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Smoky Vegetable Jambalaya
A Flavor Explosion in Every Bite!
Warm up with a hearty, smoky vegetable jambalaya that’s as comforting as it is delicious! Perfect for using pantry staples and packed with flavor, this dish is sure to become a favorite.
- Ingredients:
- 120g dried kidney beans (soaked overnight) or 400g tin kidney beans (drained)
- Olive oil, for frying
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 150g brown basmati rice
- 1 bay leaf
- 400g tin chopped tomatoes
- 2 vegetable stock cubes, crumbled
- 750ml boiling water
- 500g mixed frozen vegetables
- Method:
- Prepare Beans: If using dried kidney beans, cook them in boiling water for 10 minutes, then simmer for 1-2 hours until soft. Drain and set aside.
- Cook Base: Heat a splash of oil in a casserole dish over medium-low heat. Sauté onion and garlic for 5 minutes until soft. Add smoked paprika, herbs, and fennel seeds, cooking for 30 seconds more.
- Add Rice: Stir in the rice, bay leaf, beans (cooked or tinned), chopped tomatoes, stock cubes, and boiling water. Bring to a simmer, cover, and cook for 25 minutes.
- Finish Up: Stir in frozen vegetables, cover, and let stand off the heat for 5 minutes until vegetables are heated through.
Enjoy this smoky, savory jambalaya as a comforting meal any day of the week!