Vegetable Jambalaya
Source: Leanne Brown, Good and Cheap Recipes
Serving size: 1 cup
Servings per recipe: 6 servings
This vegetable-heavy jambalaya is spicy, savory, and deeply satisfying.
View Nutrition FactsIngredients
- 2 tablespoons vegetable oil
- 1 medium-size onion, chopped
- 1 bell pepper, seeded and chopped
- 3 stalks of celery, chopped
- 3 cloves of garlic, finely chopped
- 1/2 jalapeno pepper, finely chopped
- 2 large tomatoes, chopped
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce or soy sauce
- 3/4 cup brown rice
- 3 cups low sodium vegetable or chicken broth
Materials
Instructions
1) Heat oil in a large, heavy-bottomed pot over medium heat. Once hot, add the onion, bell pepper, and celery and cook until they become translucent (about 5 minutes).
2) Add the garlic, chile pepper/jalapeno, tomatoes, spices, and Worcestershire sauce. Cook until tomatoes become tender (about 1 minute).
3) Add the rice and vegetable broth. Lower the heat to medium and let the dish simmer 20-25 minutes, until the rice is cooked.
4) Sample the dish and season with salt and pepper to taste.
Notes
Additions:
slices of sausage
shrimp
leftover meat, tofu, or beans
More About Bell Peppers
How to Select
Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.
How to Store
Refrigerate bell peppers and use within 5 days. To freeze, remove seeds, cut, and store in plastic bags.
How to Prepare
Rinse in cold water. Peppers can be eaten raw, grilled, baked or sauteed. Add them to pizzas, scrambled eggs or salads. Stuff and bake them for a delicious meal!
