Rice-Pot Jambalaya
A hearty one-pot dish combining rice, protein, and flavorful vegetables, perfect for quick weeknight dinners or casual gatherings. The smoky, savory tastes of crawfish, shrimp, sausage, or ground meats meld with spicy tomatoes and aromatic rice, appealing to lovers of bold, comforting flavors.
Ingredients
Instructions
- Spray a rice pot with Pam or cooking spray.
- Add melted oleo (margarine or butter).
- Add Ro-Tel tomatoes, chopped onion, raw rice, chopped bell pepper, chicken broth, and your choice of protein (crawfish, shrimp, sausage, ground beef, or ground turkey).
- Stir well to combine all ingredients.
- Cook until the rice is done and the liquid is absorbed.
Tips & Substitutions
For this jambalaya, feel free to mix proteins based on your preference. If you don't have oleo, butter or margarine works well too. You can also replace the Ro-Tel tomatoes with diced tomatoes and add some chili powder for heat. If you want a vegetarian option, use black beans and extra bell peppers instead of meat.
Serving Suggestions
Serve this jambalaya with crusty bread or a side salad for a complete meal. It pairs beautifully with a refreshing cucumber salad to balance the flavors. You can also top it with sliced green onions or fresh parsley for a pop of color and freshness. For a heartier option, consider serving alongside Oven Barbecued Chicken And Biscuits.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to the pot to prevent sticking, and warm over low heat until heated through. This dish also freezes well for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Pot Jambalaya contains roughly 954 calories, with 20g protein, 146g carbohydrates, and 34g fat. It is an excellent source of protein (39% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2006mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and liquid. Brown rice typically takes longer to cook, so add an additional cup of broth and increase the cooking time by approximately 15-20 minutes.
What if I don't have a rice pot?
If you don't have a rice pot, you can use a large saucepan or Dutch oven. Just keep an eye on the heat to prevent sticking, and stir occasionally until the rice is tender and the liquid is absorbed.
Can I make this dish in advance?
Absolutely! You can prepare the jambalaya ahead of time and store it in the fridge. Just reheat it thoroughly before serving. This dish actually tastes better the next day as the flavors meld together, making it a great option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).