Ingredients
- 2 tablespoons olive oil
- 3 small yellow onions, finely chopped
- 1 large carrot, diced
- 2 celery stalks, thinly sliced
- 1 large red bell pepper, seeds removed and diced
- 3 large cloves garlic, minced
- 1 x 400 g can organic diced tomatoes
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon cayenne pepper
- a few good grinds of black pepper
- 1 teaspoon sea salt
- 2 bay leaves
- 1/2 cup dry white wine
- 1 cup short-grain brown rice (200 g)
- 550 ml chicken or vegetable broth
- 1 x 400 g can kidney beans (or mixed beans), drained and rinsed
- 1 small bunch chopped fresh flat-leaf parsley, plus some reserved for garnish
- Green onion finely sliced, to garnish (optional)
Instructions
- Using a large deep-bottomed skillet or wok, heat the olive oil over medium-high heat, Sauté the onion, carrot, celery and red pepper for 5 minutes. Add the garlic, diced tomatoes, spices, salt and pepper. Cook, stirring often, 5 to 6 minutes.
- Add the wine and, cook 1-2 minute, stirring, until reduced slightly. Stir in the rice, broth and bay leaves. Bring mixture to a boil. Lower heat and gently simmer, covered, for 45 minutes or until rice is tender.
- Taste and season with more salt, if desired.
- Stir in beans, cover and cook for 5-10 minutes more, until the beans are warmed through. Add the parsley and stir in.
- Ladle the jambalaya into serving bowls and garnish with chopped green onion and more parsley. Enjoy!
Nutrition
Video
Notes
- I like to use chicken broth for this recipe as I find it more flavourful, of course if you are following a vegan or vegetarian diet, use vegetable broth or combination of vegetable broth and water.
- If you’re vegan, simply skip the wine or replace it with a vegan-certified option. A little more broth works too.
- The leaves from the celery can also be added to the jambalaya or use them as a garnish before serving. The fresh parsley can also be added at the same time as the beans, but in winter I like to add it to the dish just before serving as it adds some fresh, light flavours to the dish. As you will!