Vegetable Jambalaya Kidney Beans (Printable Version)

A spicy, colorful one-pot Creole dish with vegetables, smoky spices, and hearty kidney beans.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved

→ Rice & Beans

09 - 1 1/2 cups long-grain rice
10 - 1 can (15 oz) kidney beans, drained and rinsed
11 - 3 cups vegetable broth

→ Spices & Seasonings

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

→ Garnish

19 - 2 tablespoons chopped fresh parsley
20 - 2 spring onions, sliced
21 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onion, bell peppers, and celery. Sauté for 5-6 minutes until vegetables are soft.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add zucchini and cherry tomatoes; cook for 3-4 minutes, stirring occasionally.
05 - Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Mix well to evenly coat the rice and vegetables with spices.
06 - Pour in the vegetable broth, add bay leaves, and bring the mixture to a boil.
07 - Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is almost cooked and most of the liquid is absorbed.
08 - Stir in the kidney beans, cover, and cook for another 5 minutes until beans are heated through and the rice is tender.
09 - Remove bay leaves. Fluff the jambalaya with a fork. Taste and adjust seasoning if needed.
10 - Serve hot, garnished with chopped parsley, spring onions, and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means maximum flavor with minimum cleanup
  • The vegetables create their own rich broth, so every bite tastes like its been simmering for hours
  • Its forgiving enough to improvise with whatever vegetables you have in the crisper drawer
02 -
  • Resist the urge to lift the lid too often while the rice simmers, or you will let out the steam that cooks it evenly
  • If the rice is not quite done but the liquid has disappeared, add just a splash more broth and keep cooking
  • The flavors actually improve overnight, so this is one of those rare dishes that might taste even better for lunch the next day
03 -
  • Chop all your vegetables before you start cooking, because once you hit the stove, things move quickly
  • If you have time, let the vegetables caramelize a bit longer in the oil for deeper flavor
  • Leftovers reheat beautifully with a splash of water to loosen the rice

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