Vegetable Jambalaya Kidney Beans (Printable)

Spicy vegetable jambalaya with kidney beans, bell peppers, and Creole seasonings for a hearty main dish.

# What You Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup cherry tomatoes, halved

→ Beans & Rice

08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 1 1/2 cups long-grain white rice, uncooked
10 - 3 cups vegetable broth

→ Spices & Seasonings

11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 2 bay leaves

→ Garnish

19 - 2 green onions, sliced
20 - Fresh parsley, chopped
21 - Lemon wedges

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell peppers, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini; continue cooking for 2 minutes until garlic becomes fragrant.
03 - Add smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly to release aromatic oils.
04 - Add uncooked rice to the pot, stirring to coat grains evenly with spice mixture. Pour in vegetable broth and add bay leaves. Bring mixture to a rolling boil.
05 - Reduce heat to low, cover tightly, and simmer for 15 minutes until rice begins to absorb liquid.
06 - Stir in drained kidney beans and halved cherry tomatoes. Cover again and continue cooking for 10 minutes, or until rice is fully tender and liquid is completely absorbed.
07 - Remove from heat and discard bay leaves. Fluff rice gently with a fork. Serve immediately, topped with sliced green onions, fresh parsley, and lemon wedges as desired.

# Expert Tips:

01 -
  • Its a one pot meal that somehow tastes even better the next day for lunch
  • The kidney beans make it hearty enough that even devoted carnivores wont miss the meat
02 -
  • Dont skip the step of toasting the spices in the hot vegetables, it deepens their flavor dramatically
  • Let the jambalaya rest for 5 minutes off heat before serving so the rice can settle and the flavors can meld
03 -
  • Prep all your vegetables before you start cooking, this recipe moves quickly once you hit the stove
  • Use a heavy bottomed pot or Dutch oven to prevent hot spots that might scorch the rice at the bottom

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