If you love vibrant, comforting dishes packed with bold flavors and wholesome vegetables, then you are going to adore this Vegetable Jambalaya with Rice Recipe. It brings together a medley of fresh veggies, aromatic spices, and hearty rice in a single pot, celebrating the spirit of Cajun Creole cooking without the need for meat. This recipe strikes the perfect balance between spicy and savory, making it a fantastic option for anyone craving a warm, satisfying meal that’s equally colorful and nourishing.
Ingredients You’ll Need
Getting this Vegetable Jambalaya with Rice Recipe just right depends on a few simple but essential ingredients. Each one plays a key role—from the crunchy bell peppers adding sweetness and texture, to the smoky spices enhancing the depth of flavor. These humble pantry staples and fresh veggies come together beautifully to create a truly memorable dish.
- Olive oil: Provides a smooth base for sautéing and adds a subtle richness to the dish.
- Onion: Adds sweetness and a fragrant foundation when softened.
- Green and red bell peppers: Bring vibrant colors and a mild, sweet crunch that brightens every bite.
- Celery: A classic jambalaya ingredient, lending freshness and a slight crispness.
- Garlic: Infuses the dish with that unmistakable aromatic punch.
- Tomato paste: Enhances the sauce with concentrated tomato flavor and a hint of sweetness.
- Smoked paprika: Adds a delightful smoky warmth that’s essential in Cajun cooking.
- Cajun seasoning: The heart of the spice blend that gives the dish its signature kick.
- Dried thyme: Introduces a subtle herbaceous note for complexity.
- Cayenne pepper (optional): For those who like a little extra heat, this spice adds a bold fiery touch.
- Salt and black pepper: To season and balance all the flavors perfectly.
- Long-grain white rice: The starch backbone that soaks up all those wonderful spices and tomato juices.
- Diced tomatoes with juices: Give moisture, tang, and bright acidity to the jambalaya.
- Vegetable broth: A flavorful cooking liquid that enriches the rice and vegetables.
- Okra: Adds authentic texture and a touch of Southern charm.
- Red kidney beans: Bring a creamy bite and plant-based protein.
- Frozen corn: Sweet bursts of texture that play off the spicy seasoning.
- Green onions: Fresh and slightly sharp garnish to finish the dish.
- Fresh parsley: Adds a pop of color and fresh herbal brightness at the end.
How to Make Vegetable Jambalaya with Rice Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil over medium heat in a large pot or deep skillet. Toss in the diced onion, green and red bell peppers, and celery. Let them cook gently for 4 to 5 minutes until everything softens and the aroma fills your kitchen. This step builds the flavor base that every great jambalaya needs.
Step 2: Add the Garlic and Seasonings
Now stir in the minced garlic and cook for just 30 seconds until fragrant, careful not to let it burn. Next, add the tomato paste, smoked paprika, Cajun seasoning, dried thyme, cayenne pepper if you like the heat, along with salt and black pepper. Mix everything well, making sure each vegetable gets coated in those glorious spices that make this dish shine.
Step 3: Combine Rice and Liquids
Pour in the uncooked rice, diced tomatoes including the juices, and vegetable broth. Give it a good stir then bring your pot to a gentle boil. This is where the rice starts absorbing all those flavors, creating that rich, comforting base.
Step 4: Simmer Until Tender
Reduce the heat to low, cover the pot, and let it simmer gently for 18 to 20 minutes. During this time, the rice will cook through and soak up most of the liquid, resulting in a tender, flavorful grain that forms the heart of your jambalaya.
Step 5: Add Okra, Beans, and Corn
Once your rice looks nearly done, stir in the sliced okra, drained kidney beans, and frozen corn. Cover again, allowing everything to heat through for about 5 more minutes. This step enhances texture and balances out the dish with creamy beans and sweet bites of corn.
Step 6: Let it Rest and Fluff
Remove from heat and let the jambalaya rest, still covered, for 5 minutes. This lets the flavors marry beautifully. Finally, fluff the rice mixture gently with a fork to separate the grains and get ready for serving.
How to Serve Vegetable Jambalaya with Rice Recipe
Garnishes
To truly elevate your Vegetable Jambalaya with Rice Recipe, top it with sliced green onions and fresh chopped parsley. These garnishes add a lovely pop of color and fresh brightness that complements the deep, smoky flavors perfectly. Feel free to include a wedge of lemon or lime on the side for a zesty twist.
Side Dishes
Since this jambalaya is hearty and filling on its own, light side dishes like a crisp garden salad, steamed green beans, or even some roasted sweet potatoes complement it beautifully without overpowering the meal. A simple crusty bread is also wonderful for soaking up every last bit of that flavorful sauce.
Creative Ways to Present
For a fun twist, serve this Vegetable Jambalaya with Rice Recipe in individual mini cast-iron skillets or inside hollowed-out bell peppers for a colorful presentation. Alternatively, top it with slices of avocado or a dollop of dairy-free sour cream to add creaminess and balance the spices.
Make Ahead and Storage
Storing Leftovers
Leftover vegetable jambalaya can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating.
Freezing
This recipe freezes well if you want to save portions for later. Transfer cooled jambalaya into freezer-safe containers or bags, label them, and freeze for up to 3 months. When thawed, the texture remains satisfying and the spices hold up nicely.
Reheating
To reheat, warm the jambalaya gently on the stovetop with a splash of vegetable broth or water to loosen it up, stirring occasionally. You can also microwave it covered, stirring halfway through. Either way, it reheats beautifully and tastes just as vibrant as when freshly made.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a healthier option and adds a lovely nuttiness to the dish. Just keep in mind it requires more cooking time and extra liquid, so increase the broth slightly and simmer until the rice is tender.
Is this Vegetable Jambalaya recipe spicy?
The recipe includes Cajun seasoning and optional cayenne pepper for a bit of heat, but you can easily adjust these to your preference. If you want less spice, reduce or omit the cayenne and use mild Cajun seasoning.
Can I add other vegetables to this jambalaya?
Definitely! This recipe is very flexible. Feel free to toss in diced zucchini, mushrooms, or even diced carrots to boost the veggie variety and texture.
What if I don’t have okra?
Okra is traditional for jambalaya, but if you don’t have any, you can skip it or substitute with green beans or snap peas for crunch. The dish will still be delicious.
Is this recipe vegan?
Yes! This Vegetable Jambalaya with Rice Recipe is fully vegan and plant-based, making it perfect for those following a vegan diet or looking for a hearty meat-free meal.
Final Thoughts
This Vegetable Jambalaya with Rice Recipe is truly one of those dishes that fills your kitchen with warmth and your bowl with irresistible flavors. Whether you’re new to Cajun cooking or a seasoned fan, it’s a delicious way to celebrate veggies in a comforting, wholesome way. I encourage you to give this recipe a try—it’s bound to become a favorite in your dinner rotation just like it is in mine!
Print
Vegetable Jambalaya with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun Creole
- Diet: Vegan
Description
A hearty and flavorful Vegetable Jambalaya with Rice, featuring a vibrant mix of bell peppers, celery, okra, kidney beans, and corn, all simmered in a spicy tomato and vegetable broth base. This vegan Cajun Creole dish is perfect as a comforting main course, combining aromatic spices and fresh herbs for an authentic taste.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup okra, sliced (fresh or frozen)
- ½ cup frozen corn
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley
Spices and Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Grains and Legumes
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 cups vegetable broth
- 1 cup canned red kidney beans, drained and rinsed
Instructions
- Heat Vegetables: Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion, green and red bell peppers, and celery; cook for 4 to 5 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Then add tomato paste, smoked paprika, Cajun seasoning, dried thyme, cayenne pepper if using, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Combine Rice and Liquids: Add the uncooked rice, diced tomatoes with their juices, and vegetable broth to the pot. Bring the mixture to a gentle boil.
- Simmer Rice: Reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add Remaining Vegetables: Stir in the sliced okra, drained kidney beans, and frozen corn. Cover again and cook for an additional 5 minutes until heated through.
- Finish and Garnish: Remove the pot from heat and let it stand covered for 5 minutes. Fluff the jambalaya with a fork, then garnish with sliced green onions and chopped fresh parsley before serving.
Notes
- Adjust the spice level by increasing or reducing the amount of Cajun seasoning to suit your taste.
- You can substitute brown rice for white rice; however, this will require additional liquid and a longer cooking time.
