Vegetable Jambalaya

Servings: 4



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.

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