Veggie Jambalaya
- Medium
- Main, Vegetarian
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Veggie Jambalaya recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red and 1 yellow pepper, chopped
- 4 celery sticks
- 2 garlic cloves, finely chopped
- 1 tbsp Cajun seasoning
- 200g long grain rice
- 1 x 400g tin chopped or plum tomatoes
- 1 x 400 tin butter beans or similar, drained
- 1 veggie stock cube
- 400ml water
- 200g frozen peas
Equipment
- Chopping board, small knife, large frying pan with lid or foil, wooden spoon
Allergens
- Celery
Top Tip
Keep an eye on the dish at the end to make sure it does not cook dry and if necessary add some more water.
Method
- Chop all the vegetables as indicated.
- Drain the butter beans.
- Heat 1 tbsp oil in the frying pan.
- Add the onions, pepper and celery and fry on a medium heat for 5 minutes until soft.
- Stir continuously.
- Stir in the Cajun seasoning and the dry rice.
- Add the tomatoes and a can of water and mix well.
- Next, stir in the garlic, the butter beans and crush and mix in the stock cube.
- Add in an extra 1/2 can of water, bring to a simmer, cover and cook for 25 minutes until the rice is soft and has absorbed the liquid.
- After the jambalaya has been simmering for 20 minutes, remove the lid and stir in the frozen peas for the final 5 minutes.
- Remove the lid, serve onto plates
- Enjoy this savoury one pot rice dish!
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