Vegetable Jambalaya Kidney Beans (Printable)

A vibrant Creole-inspired dish with vegetables, kidney beans, and rice simmered with spices and herbs.

# 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

# Directions:

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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add zucchini and cherry tomatoes; cook for 3-4 minutes, stirring occasionally, until tomatoes begin to release their juices.
03 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Mix thoroughly to evenly coat the rice and vegetables with the spice blend, allowing the rice to toast slightly for 1-2 minutes.
04 - Pour in the vegetable broth and add bay leaves. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes for white rice or 30 minutes for 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. Taste and adjust seasoning if needed.
06 - Serve hot, garnished with chopped parsley, spring onions, and lemon wedges if desired.

# Expert Tips:

01 -
  • Its a complete protein packed meal that comes together in one pot, meaning maximum flavor with minimum cleanup
  • The spice blend hits that perfect sweet spot where its warming and flavorful without being overwhelmingly spicy
  • This recipe proves that plant based eating can be just as hearty and satisfying as traditional comfort food
02 -
  • Resist the urge to lift the lid while the rice simmers, escaping steam will ruin the cooking process and leave you with crunchy rice
  • The rice continues absorbing liquid after you turn off the heat, so remove it from the burner when there is still a tiny bit of visible liquid
  • Letting the jambalaya sit for 5 minutes off heat before fluffing helps the rice firm up slightly and prevents it from becoming gummy
03 -
  • Rinse your rice until the water runs clear before cooking to prevent gummy results
  • Use a heavy pot with a tight fitting lid for the most even cooking
  • Toast the spices with the rice for 30 seconds before adding liquid to deepen their flavor

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