Vegetable Jambalaya
A hearty vegetable jambalaya packed with flavorful spices, colorful peppers, beans, and zucchini, perfect for vegetarians or those seeking a plant-based, comforting dish.
Ingredients
- 3 Tbsp. canola oil ⓘ
- 1 c. diced onion ⓘ
- 2 large cloves garlic, minced ⓘ
- 3/4 c. diced celery ⓘ
- 1/2 c. diced carrot ⓘ
- 1 tsp. thyme ⓘ
- 2 tsp. paprika ⓘ
- 1/2 tsp. salt ⓘ
- pinch of cayenne pepper ⓘ
- 1 bay leaf ⓘ
- 1 green bell pepper ⓘ
- 1 red bell pepper ⓘ
- 1 can beans ⓘ
- 1 can chopped plum tomatoes ⓘ
- 3 1/4 c. vegetable juice ⓘ
- 2 medium zucchini ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Heat oil in a large pot.
- Add diced onion and cook over low heat until wilted, about 10 minutes.
- Add minced garlic, diced celery, and diced carrot; cook, stirring, for 1 minute.
- Mix in thyme, paprika, salt, cayenne pepper, and bay leaf.
- Add chopped bell peppers, beans, chopped tomatoes with juice, and vegetable broth.
- Bring to a boil, then reduce heat to medium-low and cook, partially covered, for 10 minutes.
- Add zucchini and other leftover vegetables, bring to a boil again.
- Stir in rice, cover, and cook on low heat for 20 minutes.
- Stir in chopped parsley before serving. Optionally, add salsa for extra flavor.
Nutrition & Diet Analysis (per serving)
850
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).