It’s vegan, which means it’s free from all animal products. It’s also packed with nutritious ingredients like brown basmati rice, vegetables and beans, making it a great choice for a healthy diet.
Feel free to add other vegetables or even some tofu for extra protein. This recipe is versatile and can easily be adapted to suit your tastes.
Ingredients:
- 2 tbsp olive oil
- 1 large onion (180g), finely chopped
- 4 celery sticks, finely chopped
- 1 yellow pepper, chopped
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- ½ tsp dried oregano
- 115g brown basmati rice
- 400g can chopped tomatoes
- 2 garlic cloves, finely grated
- 400g butter beans, drained and rinsed
- 2 tsp vegetable bouillon powder
- large handful of parsley, chopped
Method of preparation:
Heat the olive oil in a large frying pan over a medium heat. Add the onion, celery and yellow pepper and cook until soft.
Stir in the smoked paprika, chilli flakes and dried oregano. Cook for another minute or so until the spices are fragrant.
Add the brown basmati rice to the pan and stir well to ensure it’s fully coated in the spices.
Pour in the chopped tomatoes, grated garlic and butter beans. Stir well to combine.
Dissolve the vegetable stock powder in 500ml of boiling water and add to the pan. Bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes or until the rice is cooked and most of the liquid has been absorbed.
Remove the pan from the heat and stir in the chopped parsley. Allow the jambalaya to rest, covered, for a few minutes before serving.
