Vegetable Jambalaya

Rebeka Bergin Rebeka Bergin

    Heat 1 tablespoon of Olive Oil in a pot on a medium heat then add the Onion, Celery and Bell Pepper and sauté for 3-4 minutes, until the onion turns translucent. Then add the Garlic and sauté for another 30 seconds.

    Add the Brown Rice, Chopped Tomatoes, Cajun Seasoning, Cayenne Pepper, Dried Oregano, Bay Leaf and Vegetable Stock (or 1 stock pot/cube and 2 cups of water). Season with Sea Salt & Black Pepper, stir, then bring the pot to the boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add a splash of water if it starts to stick.

    Remove the lid, add the Green Beans and Kidney Beans, then cover again and simmer for another 10 minutes, or until the rice is cooked.

    *If you are gluten intolerant or following a plant based diet, always check the packaging on stock as some brands contain wheat flour and ingredients derived from animals.

Article ID,18316361785,Servings,4,Paper Link,
Allergens,Nut-Free,Soy-Free,Gluten-Free,Milk Free,Egg Free,Seafood-Free

Brown Long Grain Rice (uncooked),1 Cup
Olive Oil,1 Tablespoon
Garlic,3 Cloves,minced
Celery,1 Stalk,chopped
Bell Pepper (any colour),1,chopped
Green Beans,100g
Kidney Beans,400g Can,drained
Chopped Tomatoes,400g Can
Vegetable Stock*,2 Cups
Cajun Seasoning,1 Teaspoon
Cayenne Pepper,½ Teaspoon
Dried Oregano,1 Teaspoon
Bay Leaf,1
Sea Salt & Black Pepper ,To Taste,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.