Vegetable Jambalaya Kidney Beans (Print version)

A hearty Creole rice dish with fresh vegetables, kidney beans, and bold seasonings for a flavorful meal.

# What you'll need:

→ Vegetables

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

→ Beans & Rice

08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 1 1/2 cups long-grain white rice, uncooked
10 - 3 cups vegetable broth

→ Spices & Seasonings

11 - 1 tablespoon olive oil
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 2 bay leaves

→ Garnish

19 - 2 green onions, sliced
20 - Fresh parsley, chopped
21 - Lemon wedges

# Method:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell peppers, and celery. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir in minced garlic and diced zucchini. Continue cooking for 2 minutes, stirring frequently to prevent garlic from burning.
03 - Add smoked paprika, dried thyme, oregano, cayenne pepper, salt, and black pepper. Stir constantly for 1 minute to release essential oils and intensify flavors.
04 - Add uncooked rice to the pot, stirring to coat each grain with the spice mixture. Pour in vegetable broth and add bay leaves. Increase heat to bring mixture to a rolling boil.
05 - Once boiling, reduce heat to low. Cover pot tightly with a lid. Simmer for 15 minutes to allow rice to absorb most of the liquid.
06 - Remove lid and stir in drained kidney beans and halved cherry tomatoes. Cover again and continue cooking for 10 additional minutes, or until rice is fully tender and all liquid has been absorbed.
07 - Remove pot from heat. Discard bay leaves. Fluff rice gently with a fork to separate grains. Let stand covered for 5 minutes before serving to allow moisture to redistribute.
08 - Transfer jambalaya to serving bowls or plates. Top generously with sliced green onions, fresh chopped parsley, and serve with lemon wedges on the side for squeezing.

# Expert advice:

01 -
  • Its a one pot meal that feeds a crowd without breaking the bank
  • The spice blend creates that authentic Creole depth without needing any meat
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • Resist the urge to keep checking on the rice while it simmers
  • Let the pot rest covered for 5 minutes after cooking before fluffing
  • The rice will continue to soften slightly as it sits
03 -
  • Toast your spices in the hot pan for 30 seconds before adding vegetables
  • Use homemade vegetable broth if you want to elevate this even further

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