Vegetable Jambalaya with Rice Recipe
If you’re looking for a one-pot meal that’s bursting with bold flavors, packed with veggies, and delightfully satisfying, you’ll fall in love with Vegetable Jambalaya with Rice. This Cajun staple gets a vibrant, veggie-packed twist that doesn’t skimp on taste or texture, thanks to the smoky spices, colorful peppers, and tender rice all simmered together. It’s a surefire crowd-pleaser and the kind of dish that makes you want to grab your biggest spoon and tuck in for seconds!
Ingredients You’ll Need
Gathering quality ingredients is the first step to making Vegetable Jambalaya with Rice really sing. Each addition brings its own special touch—whether it’s flavor, color, or heartiness—so don’t skip out on any of these essentials for the full experience!
- Olive Oil: Use a good olive oil for sautéing; it’s the flavor base and helps all those veggies cook up tender and aromatic.
- Onion: The backbone of so many recipes, diced onion brings a mellow sweetness and depth to the jambalaya.
- Green Bell Pepper: Offers a mild bitterness and classic jambalaya color—don’t leave it out!
- Red Bell Pepper: Adds lovely sweetness and more color contrast that looks stunning in the finished dish.
- Celery: Celery’s savory crunch is a Cajun essential and helps balance the richness of other ingredients.
- Garlic: A must for that aromatic base—the fragrance alone will have everyone peeking into the kitchen.
- Diced Tomatoes (with juice): Canned tomatoes lend tang, juiciness, and a saucy base that melds perfectly with the spices.
- Long-Grain White Rice: This is the classic choice for jambalaya because it soaks up every bit of flavor without turning mushy.
- Vegetable Broth: Infuses the rice with savory depth; opt for a good low-sodium version to control the saltiness.
- Smoked Paprika: You get a pleasant smokiness that makes this vegetarian version just as bold as any classic jambalaya.
- Dried Thyme: Offers up that earthy note for a truly authentic aromatic layer.
- Dried Oregano: Adds a subtle herbal finish that ties all the veggies together.
- Cayenne Pepper: Crank up the heat to your liking—just a touch gives the jambalaya its signature kick.
- Salt: Integral for punching up all the other flavors—just the right amount brings everything to life.
- Black Pepper: Adds gentle heat and upfront flavor.
- Okra (fresh or frozen): This Southern staple gives fabulous texture and a hint of that classic stew vibe.
- Red Kidney Beans (cooked): For extra protein, color, and creaminess in every bite.
- Green Onions: Sliced and sprinkled on top, these are fresh, peppery, and the perfect garnish.
- Fresh Parsley (optional): A bright, herbal touch at the very end—optional, but highly recommended for both color and flavor!
How to Make Vegetable Jambalaya with Rice
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot or deep skillet over medium heat. Toss in the diced onion, green and red bell peppers, and celery. Cook, stirring occasionally, for about 5 to 6 minutes, until everything softens and the kitchen smells amazing. This step is all about building that delicious flavor foundation, so let those veggies get tender and a little caramelized.
Step 2: Add the Garlic
Next, stir in the minced garlic and cook for just 30 seconds. You’ll know it’s ready when it becomes fragrant. Be careful not to let the garlic brown—it should release its aroma and intermingle perfectly with the softened vegetables.
Step 3: Build the Jambalaya Base
Now, add your canned diced tomatoes (juice and all), uncooked long-grain rice, vegetable broth, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir everything really well so that the rice is evenly distributed and the spices are fully blended.
Step 4: Simmer Everything Together
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18 to 20 minutes. The rice will absorb all those flavors while the mixture gets thick and comforting. Check at the 18-minute mark for doneness—the liquid should be mostly absorbed and the rice tender.
Step 5: Finish with Okra and Beans
Uncover the pot and stir in the sliced okra and cooked kidney beans. Simmer for another 5 minutes to warm the beans and fully cook the okra. At this point, your Vegetable Jambalaya with Rice is looking and smelling irresistible. Take it off the heat and fluff everything up with a fork to blend the textures.
Step 6: Garnish and Serve
Spoon your finished jambalaya into bowls, then top generously with sliced green onions and parsley if you like. These finishing touches add color, crunch, and that signature pop of freshness right before serving.
How to Serve Vegetable Jambalaya with Rice
Garnishes
For the best presentation and a final boost of flavor, don’t skip garnishing your Vegetable Jambalaya with Rice. A shower of chopped green onions provides a zesty crunch, while fresh parsley brings a pop of green and a touch of brightness that balances the rich spices beautifully.
Side Dishes
This dish is a complete meal on its own, but if you’re hosting or want to make it extra special, serve with crusty French bread to mop up any saucy bits, or a crisp garden salad for a refreshing counterpart to those robust Cajun flavors. Roasted or steamed greens also work wonderfully alongside.
Creative Ways to Present
For a fun twist, pile the Vegetable Jambalaya with Rice into hollowed-out bell peppers and bake until they’re tender for a festive individual serving. Or, layer it into a big, shallow platter topped with extra beans and fresh herbs for a family-style centerpiece that screams comfort food with a colorful twist.
Make Ahead and Storage
Storing Leftovers
Vegetable Jambalaya with Rice makes fabulous leftovers! Cool any extra portions to room temperature, then transfer to airtight containers. Stored in the fridge, it will stay delicious for up to 4 days—perfect for lunchboxes or quick weeknight dinners.
Freezing
This dish freezes like a dream. Spoon cooled jambalaya into freezer-safe bags or containers, removing as much air as possible. It’ll keep for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy again.
Reheating
To reheat, simply microwave a portion with a splash of vegetable broth or water until steaming hot, or warm it gently in a covered skillet on the stove. The rice may soak up extra liquid overnight, so feel free to add a bit more broth as needed to restore its original texture.
FAQs
Can I make Vegetable Jambalaya with Rice ahead of time?
Absolutely! In fact, the flavors develop even more after a night in the fridge. Make it a day in advance for an easy, flavorful meal prep option—just reheat and fluff before serving.
Is it possible to use brown rice instead of white?
Yes, but keep in mind that brown rice takes longer to cook and may need additional broth. Check the rice package instructions and adjust your simmer time and liquid accordingly for the best results.
What can I use instead of okra?
If okra isn’t your favorite or isn’t available, try substituting zucchini or mushrooms. Both soak up the jambalaya flavors beautifully and add a satisfying bite.
How spicy is this Vegetable Jambalaya with Rice?
The heat level is moderate, thanks to the cayenne pepper. If you like things extra spicy, add more cayenne or hot sauce to finish. For a milder dish, start with less cayenne, taste, and adjust as you go.
Can I add protein to make it heartier?
Definitely! Try tossing in sautéed tofu or tempeh for more plant-based protein, or even chickpeas for a different spin. The base recipe is extremely flexible and ready for your favorite additions.
Final Thoughts
I hope you’re as excited as I am to stir up a big, colorful pot of Vegetable Jambalaya with Rice. Whether you’re sharing it with friends, bringing it to a potluck, or making ahead for easy meals during the week, it’s guaranteed to become a go-to in your kitchen. Give it a try and let all those bold, Cajun-inspired flavors brighten up your table!
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Vegetable Jambalaya with Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A flavorful and hearty vegetable jambalaya with rice recipe that is both vegan and Cajun-inspired. This one-pot dish is loaded with colorful bell peppers, okra, kidney beans, and aromatic spices, creating a satisfying and delicious meal.
Ingredients
Vegetable Jambalaya Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced okra (fresh or frozen)
- 1 cup cooked red kidney beans (drained and rinsed)
- 2 green onions (sliced, for garnish)
- chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add the onion, bell peppers, and celery, and cook for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant. Add diced tomatoes, rice, vegetable broth, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in okra and kidney beans and cook for an additional 5 minutes until heated through. Remove from heat and fluff with a fork. Garnish with green onions and parsley before serving.
Notes
- For extra protein, add sautéed tofu or tempeh.
- You can swap okra for zucchini or mushrooms if preferred.
- This dish reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
