Vegetable Jambalaya

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course
Cuisine American
Servings 6 Servings


  • Stove


  • 1 tbsp Earth Balance butter
  • 1 cup white onion diced
  • 1/4 cup celery diced
  • 1/4 cup red bell pepper seeded, diced
  • 1/4 cup green bell pepper seeded, diced
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes organic
  • 4 cups vegetable broth ***Click on the Vegetable Broth recipe link
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • 1 tsp sweet paprika powder
  • 2 tsp smoked paprika powder
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 2 cups long grained brown rice uncooked
  • 1 cup white beans cooked, drained, rinsed
  • 1 cup kidney beans cooked, drained, rinsed
  • 1 cup black beans cooked, drained, rinsed
  • 1 tsp black pepper fresh cracked
  • 1 tsp salt


  • In a large pan over medium-high heat melt the butter, then add the onion, garlic, bell peppers, and celery and saute till soft.
  • Add in the vegetable broth, tomatoes, all spices, soy sauce, rice and beans. Increase the heat to bring it to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is cooked and the liquid is mostly absorbed for 17-20 minutes, stirring occasionally.
  • Once the rice is tender, discard the bay leaves.
  • Sprinkle with cilantro or Tabasco for a little kick. Enjoy

My Notes

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