The perfect one pot meal, this Jambalaya rice ticks all the boxes for me. Packed with flavours, super easy and utterly delicious!
Smoky Jambalaya Rice
1 red onion – finely chopped
1 carrot – finely chopped
1 red bell pepper – chopped into small pieces
1 stick of celery
3 garlic cloves – crushed
1 red chilli – finely chopped
1 tin (400g) of chopped tomatoes
400ml of veggie stock or 1 stock cube + 400ml of boiling water
110g of basmati rice
1 tin of kidney beans – rinsed
1 tbsp of dried oregano
2 tsp of smoked paprika
A large handful of chopped coriander
Salt to taste
Add a drizzle of olive oil to a large pan. Once hot add in the chopped onion, pepper, carrot and celery. Sautee on a medium heat for around 8 minutes until the onion starts to caramelise. Add in the crushed garlic and chopped chilli and cook for another minute. Add in the rice, smoked paprika, oregano and stir to combine. Then add the tinned tomatoes, veggie stock and beans and mix very well. Bring to a simmer then cover with a lid and cook for around 25 minutes, until the rice is cooked and all the liquid has been absorbed.
Make sure to keep an eye on the pan and stir from time to time as the rice can stick to the bottom.
Season with salt and pepper and serve with some chopped coriander.